It's in Okies' "Honey Brine" right now. I've read that it is to be smoked at 225F to an internal temp of 161F
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Question #1 How much wood? It'll be Hickory.
I wouldn't use more than about 2 or 3oz. This is also a great time to try a different wood, such as a fruit or pecan. You'll have to decide how "smoky" you want it to be.
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Question #2 Any spot in the 055 this breast needs to be placed? I know not the bottom rack for sure.
Try the middle rack, taking out the top rack if needed, to fit it in. I usually put everything in the middle unless I need to fill 'er up.
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Question #3 Do I wrap it when it's done and hold it in a cooler like the Butt?
Nope, I only use that trick for brisket or ribs or something I want to hold until I eat. Like the oven method for turkey: take it out, let it set a few minutes and eat away.
