Well, it's a balmy 12 degrees outside right now, that's cold for West Texas. However, it was hovering aroung 70 this weekend and I took advantage of a great opportunity to smoke. I went out and bought a couple of breasts, on the request of my wife. I split the turkey and removed the breast to smoke individually. I brined in just salt/sugar solution. Rub was pretty simple. I smoked at around 235-245 for about 4 1/2 hrs until it hit temp. It was extremely flavorful and juicy but the skin was not as crisp as I had hoped. I there anything that I could have done to help crisp the skin? That would have made this turkey the perfect smoke. This was on the bottom rack closer to the water pan, I had ribs on top rack because of the 2-2-1. Could being close to the water pan been what kept the skin from crisping?