I just got a Bradley and I just joined the forum. Will introduce myself in the appropriate place.
Just wanted to say I did a 6-pound turkey breast with minimal prep in the smoker at 220-240.
I basically squished up a stick of butter in my hands and covered the breast with it, then sprinkled with sea salt. Didn't brine, didn't do any of the fussy stuff I'd normally do.
Smoke (Alder) for two hours, oven set to 220 (and then 240 when i got impatient)
About 5.5 hours till it hit 155 and I let it rest.
Came out great. Moist, dense, maybe even a little too smoky.