Got a chance to break in my Big Easy today. Had about a five pound, bone-in turkey breast. Lightly oiled and used equal amounts of kosher salt, pepper, Old Bay Seasoning, and Oklahoma Joe's Hob Rub & Yard Bird seasoning.
After two hours smoke at 175f using apple/maple....

In the Big Easy...

I pulled the breast when the IT reached 150f, tented in foil. Carryover took it to 160f...

Skin nice and crispy, good smokey flavor.... and JUICY!!!!!

All in all I'm very satisfied. May cut the smoke down to 1 hour 40 minutes next time... Right now its time to eat!