Just an update. The turkey breasts turned out wonderful! I did serve them cold and removed the skin first. A couple of guys tried the skin and said it was kind of rubbery. One thing that I learned is that the top rack on my vertical smoker cooks faster than the bottom. I would have thought it would be different. I had the meat probe in the bottom breast and when it hit 159 degrees I thought I would check the top one. The coolest temperature I found in it was 167. That helps me for Thanksgiving dinner as I will now moniter the top breast throughout the cook and when it hits the desired temperature I will check the bottom one. I tried apple this time and it was delicious! I am trying today on a butt that has been on since 7 a.m.. Thank you all for your help.
Just trying to make good food for my family with a Masterbuilt 30" electric smoker