Man - why people don't use Franklin's proven method to do perfect brisket is beyond me. It's fool proof.
The joy of BBQ is the trial and error process/experimentation toward the ultimate goal of perfecting your own techniques and flavors. At least for me. I'm always tinkering with new stuff. Otherwise it gets pretty boring.
But, if I'm making turkey breast on the smoker it is Franklin's method every single time.
I don't actually know what Franklin's turkey method is, but I've been doing the trial and error thing with turkey breasts ever since finishing our outdoor setup and I gotta say what I've figured out is DAMN good. Did it for a Friendsgiving for 18 people too and it was the only food item that got demolished after my wife was like "do we really need 4 turkey breasts that's ridiculous. The internet says half that much meat per person" LOL.
I've got my own rub that's basically salt, pepper, garlic, paprika (not smoked), and a teensy bit of jalapeno powder (not overly complicated)
Apple cider based injection (not vinegar, cider) night before (includes a little worcestershire)
Smoke at 275 with a mix of about 50% standard competition pellets and 50% apple pellets
Pull them off at 150. For each breast, one foil wrap that contains foil - half stick of butter cut longways in half again - turkey - half stick of butter cut longways in half again - close up.
Put back on upside down until they reach 160.
Pull off, let sit until carryover to 165.
Unwrap and rest while you smoke all the butter/juice drippings from the foil for a few minutes
Slice
Pour over the melted butter
(Edit: EAT it!)