I'll be smoking a 14lb turkey this weekend and I've got some questions? I've got an Oklahoma Joe Longhorn offset smoker. Questions: 1. I'm wanting to inject with creole butter. Would i inject the night before & let marinate or just before i place it on the smoker? 2. Looking for IT of breast at 190 (I don't like the meat when it's at 165...too rubbery) 3. Olive oil, salt & pepper for the outside 4. I'll be using oak wood for smoke I'm looking for that Boston Market and Publix rotisserie type fall off the bone meat. Any tips? Thanks!