To all the Poultry-Smoking Pros out there: I'd like to smoke turkey breat, and after all my online research, I'm really not clear on method. End goal: slices of turkey lunchmeat, served cold for sandwiches, etc. Bark is not necessary... Here's what I've got: 1. Brine for 6 hours to 5 days (how long again?? ... and is brining necessary? Also, do I need to cook the brine, or is mixing it together just fine?) 2. Rub with oil and then a dry rub 3. Smoke it until it reaches 160-165 F (sure this won't dry it out?) - how long is this, and at what temp? Also, yes water pan or no water pan? I'm using a Smokin-It #1 (electric smoker). Thank you!!!