So here is my set-up. I have a newer MES 30 with Bluetooth. I use an AMNPS and no water in the pan. I plan on doing 2 Turkey breast for the first time. I am going to brine the turkey breast for 24 hours in a simple water, salt, and sugar brine. After that, I am going to coat the breast in my standard Memphis Dust rub and put it on the smoker. My question is about temperature. I have seen anywhere from 275° all the way to 225°. I have all the time in the world so I don't mind if a lower and slower approach will yield me juicy slices, but if hot and fast is best, I'll definitely do that. I know that when I reach an internal temp of 160° I will pull it and wrap it in foil for an hour or so. Anyone have any experience with this? Thanks in advance :)