Just got my smoker last month -- had good success with babybacks and a chicken. This was my first attempt at a turkey breast (bone in). Found some info on the 'net about how, different recipes, etc. This one included a brine for about 8 hours, air dry in the refrig overnight, a "wet" rub (basically a dry rub with olive oil added). Used a combination of apple and oak wood. Took it out when the temp was just under 155, let it sit for a while. My harshest critic (my wife) loved it. Moist, flavorful, all that. Seriously good stuff. Here's a pic of the finished product. A friend on Facebook said it looks like an alien's head.... Anyway, just thought I'd share. If anyone would like the recipe for the brine and rub, let me know.