I want to try a split turkey breast. I assume I should go indirect and was planning on 250 degrees until internal temp of 175-180. Any thoughts on better temp combinations for the turkey breast?[p]BTW, I've had my LBGE for a little over two weeks now and have already recruited one new member for the egg force. I was bragging to my older brother about temp control and moisture retention on Mr. Eggy and challenged him to bring a cut for me to cook. He brought what he called a pork rib roast (I did not see the wrapper. He said is was nothing but pork chops uncut). I estimated the weight at three pounds. I rubbed it with a simple salt, garlic, pepper mix and cooked it indirect at 250 with a couple of hickory and apple chunks for around three hours until internal temp of 160. He took it home for dinner and called me that evening and asked where I purchased my egg. He said it was the best pork he has ever eaten.