I'll be smoking 2 breasts only for Thanksgiving, and have a couple of questions. Should I brine them like I would a whole turkey? If so, since it's just the breast, should I reduce the brine time? I know to cook by temp, not time, but I need a "guesstimate" on time as I don't want them to be done 3 hours too early, or not ready in time. I have a MES and will smoke at 275 with hickory to about 165, then foil and rest for an hour or so. I won't have a chance to do a test run, so I want to try to plan this as best as possible. TIA.