I've done pork butt before that turned out really well. I smoked that at 225 in my GOSM. Now I want to smoke a turkey breast and a pork butt at the same time. Do I need a higher temp to make the turkey breast skin crispy ? Should I cook the butt at 225 for a while then take the temp up to 350 when I add the turkey breast ? What is the best approach to smoke both of these ? I plan to serve both at the same meal.