i have two 5lb pork shoulders (for pulled pork) and a 8lb frozen turkey breast (that is currently thawing in the refrigerator) that i plan to smoke saturday. the frozen turkey breast says on that package that it is the breast with portion of wing meat, neck, skin, and ribs and back. since i have never smoked a turkey breast before, i would appreciate some advise. i have read a little on here about how to smoke the turkey, and several have indicated that they inject the turkey with beer. however, my wife nor i are beer fans, and in fact i don't (yet) have an injector. i've also read that many have said to smoke at 275F, but this is a little high for my boston butts. i try to keep my smoke chamber temperature around 240-250F for my boston butts, and i was wondering if this is ok for the turkey. i want to make sure (obviously) that the turkey doesn't stay in the danger zone too long. as for preparing the turkey, would jeff's rub be too strong for it? my BIGGEST concern about smoking the turkey is making sure that it doesn't get dry. i have read that i need to let it get to 170F, and i plan to stop cooking at once it reaches that temperature. i was thinking of basting (spritzing) it with apple juice regularly as well as rotating and turning it each time i baste. i would appreciate any advise that you have. thanks in advance.