Originally Posted by Saiko
IMO, it depends on how important a crispy skin is to you. At 250, the skin will be a little "rubbery", which is why I just remove the skin if I am smoking turkey breasts for sammich meat.
If you want to keep the skin, I'd go for 225-250 for the first hour or so, then crank it up to 325-350 to finish it off and crisp up the skin. Or just run it 325-350 for the entire cook, I've done both and both have come out juicy as long as I've brined it.
I did the breasts like you said at 250º for two hours and finished at 350º until done at 160º internally. The turkey turned out very good.
Thank you for your help with a newbie to the wonderful world of UDS cooking.