Must be that time of year: Costco is offering the Butterball Turkey Breast Roast averaging 4.5 to 5 lbs of meat. You know, the solid football shaped object. Time to start stocking up (aka building up my hoarding of these babies) because they don't offer it year round. My questions relate to the processing and smoking. Bearing in mind the 140* within 4 hours, I should be able to hit that temp if I smoke at abourt 250*, right? Remember, these are solid hunks of meat, not a hollow cavity with meat hanging around it on a bone structure. My basic plan is: Meat weight is 4.75 lbs, frozen, reweigh when thawed out for more accurate weight. Inject using the RonP method of "Lottsa Yoshida's". As much as it hold. Dust with Turkey Two Step Rub. Wrap in Saran Wrap, tightly. Rest in fridge overnight. Next day, fire off the smoker, load the AMNS with Cherry Dust. Bring chamber temp up to about 250*. After meat surface has been exposed to a minimum of 140* for 30 minutes, insert meat probe into CENTER of meat. About every 45 minutes, brush outer skin with melted butter blended with Turkey Two Step Rub. Once internal temp reaches 160* minimum, crank up chamber temp to 275 - 300* to crisp up outer skin. Not concerned with the netting these things have because they're usually cooked in ovens at 350 or better. Sound like a viable plan? I guess my only real concern is getting the internal temp above 140* within 4 hours, without having to use a chamber temp so high that it crisps up the skin layer too soon. Yes, I have the recipe for Turkey Two Step Rub (aka Turkey Leg Two Step Rub). I use it on almost all my poultry attempts. It's a great rub for most anything fowl. (Sorry, couldn't pass that one up). Upon rereading this post for spelling errors, I noticed that this site has ruined my thinking process. Now I think in recipe steps............ Anyway, here it is, looking for any errors in thinking. I think it's pretty solid, now I just have to get the camera battery charging and review the QVue submission wiki.