I have a little more than 5 lb. turkey breast brining in the fridge. The ultiimate goal is good sandwich portions of smoked turkey breast. I am reluctant to do it too low and slow (rubbery skin and other uncooked chicken horrors). I think we all overdo the low and slow thing sometimes. If I want to go a little hotter and quicker, can anyone share their experience? 325 for 2 hours? Any ideas?