Hi All, Smoked two 5 1/4 pound turkey breasts for the fourth. I soaked them in brine with some Yoshida's sauce for about 14 hours and then rubbed them with some big time rub. After letting them sit for about an hour with the rub I put them in the smoker at 275 degrees with some oak, cherry and hickory and just let them go for about 3 1/2 hours. At that point I put them in a foil pan with some apple juice and covered them with foil for another 35 to 40 minutes. Used the drippings in the pan mixed with some honey, big time rub and kraft honey barbecue sauce on the side. The smoke ring in the turkey slices was a perfect deep red about 1/2" deep all around and it was nice and juicy. God I love smoking it as much as I do watching it disappear (and helping make it disappear!). Can't think of any better way to spend the fourth. Now if I could just find somewhere here in North Jersey that I can buy a packers cut of Brisket I would be set. The BJ's and Costco that I checked only carry the flat cut which run about 6 pounds.