I broke in a new electric smoker that I have had sitting in the garage for a year (I hated parting with the old one and kept using it but it was literally falling apart from rust).
Anyway, I did a 7 pound breast, brined it overnight, and did the smoker thing for about 4 hours at 225-250 degrees (I don't trust those thermometers for an exact temperature).
Anyway, it came out very well as expected. The smoker itself (Mastercraft) was a pain to use compared to the old one since the old one had a side tray where you could slide wood chips in as it was smoking without opening the door on the front. Now you have to reach inside with a VERY good mitt to grab the tray and empty the ashes and add new chips. Nowhere nearly as easy as the old one but then, in the end, it turned out really good.
With only 3 of us, it worked out just fine with a lot of leftovers and turkey salad sandwiches on the horizon.
Rub a Dub