I have smoked a 3lb turkey breast and the moisture was unbelevable it took about 4.5 hours next I will smoke a 6.5 lb breast and I fugure it to take about 8 or 9 hours to get to temp any tips on how to keep the bird from drying out i will brine for 6 -8 hours only due to a 15% salt soultion already added? I keep my temp at 225-250 in a gas smoker