I smoked the turkey breasts yesterday. Skin removed and used a creole seasoning rub I got off a chef's in New Orleans web site. Cranked the smoker to 275, took them off about 2 hours in and wrapped in foil with a big ol' hunk of butter. Cooked until internal temp hit 165. rested a while then my tongue slapped my teefs outa the way! Damn good!
I'll be doing this again, maybe try it with chicken breasts.