Hi, I am preparing to smoke a turkey this Thanksgiving day. I am puzzled by some of the choices of meat though. My family just likes white meat so I thought I would get a turkey breast. There seems to be two choices: Turkey breast roast or Boneless turkey breast. So what's the difference and which is the better choice for smoking? Here is what I've picked up so far in searching through the forums: 1. Plan to use the Slaughterhouse Poultry Brine 2. Not sure what rub to use? 3. Use Slaughterhouse Spritz (minus whiskey while smoking 4. Use apple wood for the smoke. 5. Smoke at 300degf until internal temp reaches 160F. Anything I am missing? thanks.