Looking to smoke my first boneless turkey breast this weekend, will need to go look at the label but guessing 4-5# range, doesn't say skinless. approx time & temp to smoke at? brine? suggested flavors (thinking more traditional vs bbq flavor, if possible in a smoker, plan on apple or poss cherry chips) Depending on how this goes, for the 'big day' should I get more boneless, or 'whole' breasts? seems my fam could care less about the rest of the bird & it almost get wasted anyway. Also going to toss in some sweet potatoes (whole), any other suggested sides? (saw smoked/baked apples & deviled eggs on a PBS show this week, yum!) any other tips/suggestions?