I have seen mostly posts on smoking a whole Turkey. However, for this Thanksgiving I have one person bringing a whole fried turkey, I planned on also smoking a turkey. Majority of guests prefer just the breast meat, so I have no need for legs, wings, or a 'stunning looking' traditional looking turkey. With that said...what is the consensus\techniques regarding smoking the turkey breasts only? I plan to inject and brine first. Will likely just buy the breast meat - if I can find it locally - vs butchering a whole Turkey prior. Use skin to protect the meat? Wrap in bacon? etc??