Hi all. Still a newbie here in Wyoming. Today, I used my MES to smoke my first turkey breast. Since it was already injected with basting stuff I chose not to brine it, figuring it already had enough salt. Just a bit of rub, and pepper, I set the MES to an effective temp of 225*, got 'er smoking with mesquite, popped in the 6+ pound breast with a tray-full of water, and off she went. Now, I'd already read the link at this forum for smoked turkey and knew I was well under the 12-pound suggested max for whole turkey. That link said figure 6.5 hours for 12 pounds. Well, I'm sure glad I started this morning at 10:30. Because that thing took a full 7.5 hours to reach 168! Can someone tell me why so long? I set the MES to 231* based on the oven shelf thermometer reading of 225* at that setting. It came out terrific after all those hours, with a telltale pink ring and moist, flavorful meat (see pic). Should I leave well enough alone or continue to wonder why it took so dang long for such a little hunk o' meat?