Bone in Breast, 1/2 smoke finish in oven

Sure, you will be fine. Put the breast in the smoker cold then after the half hour in the smoke is up transfer to a 325 deg preheated oven. Baste with butter once and pull at internal 160 deg. Don't worry too much about the skin unless you are looking for pretty.

Just smoke the bone in breast and don't fret. The skin has no significance when only smoking the breast. You'll slice it enough where the skin is just not important.

Now, on a whole bird, that's another subject. The wings and legs need the skin crisped...which can be accomplished with an oven finish.

Here's my comments from last year's Thanksgiving:

1. Cookshack Elite. 025
2. 8.1 lb breast, 20.2 lb whole turkey
3. Breast brined 24 hrs in Smokin's Holiday Brine. Whole bird brined 42 hrs. Drained, dried, and air dried for 5 hrs.
4. Into preheated smoker set at 250*. Kicked up to 300* when breast went into smoker. Small chunk Pecan. Cheesecloth until last hr. Whole turkey done in oven.
5. Smoker time 3 hrs.
6. Both birds absolutely perfect. Tasty and moist. Love that brine. My best slicing job yet. Got rave reviews on both birds. Smoke bird won hands down.

Sorry no pictures.

Day after Thanksgiving. We had the best smoked turkey sandwiches I've ever eaten. And I've eaten a few.

Sooooooooo......everyone loved the smoked turkey breast over the oven bird. When the turkey breast got sliced, no one commented on the skin...only how great the smoked breast was.