Hi rings feel free to check out my detailed smoke doing the same thing, I even wrote down my lessons learned to help others:
I don't have a slicer but I have good sharp knives.. it doesn't have to be deli sliced.
Thanks for that threat info.. pretty good stuff.. I just finished injecting and put salt and pepper on.
http://smokingmeatforums.com/index.php?threads/smoked-turkey-breast-for-sandwich-meat-with-qview.266512/
In short you seem to be doing well so far. Just a heads up, you may want to slice long ways rather than across both breasts at once. Slicing long ways will give you slices that are much less likely to break up.
If slicing on a meat slicer for sandwich meat I suggest the same thing. I sliced across both breasts at once and the slices were fine initially but after vac sealing, freezing, and defrosting, they really wanted to break up much much more. If I had sliced long ways I think I would have avoided the breaking up.
In any case the taste was awesome I just didn't fully achieve sandwich meat consistency but hey, I also didn't add any undesirable funky stuff to the meat just for consistency and it tasted better than anything from the deli :)
Best of luck!