This will be my first smoke of poultry other than chicken wings. My wife always does a turkey and a separate turkey breast for Thanksgiving. This year she asked me to smoke the turkey breast. It will be skin on. My questions are: What IT do I take it to? Cook temp? Time per pound? Leave skin on? Brine? Inject? Best flavor of wood? Smoke the whole time cooking? Any other help you can give me is appreciated.