Smoking a brined bone in half turkey breast

Morning, gang. I have a WSM 18.5, and a 3.13 pound brined bone-in half turkey breast... Assuming the smoker temp is between 200 and 220 (still a struggle for me to get it higher), how long do you think it should take to bring the breast up to 165?

And the answer is: 3 to 4 hours. Ours was in for about 3.75 hours, and I pulled it off and wrapped it in foil and left it for about a half hour. It was everything I expected it to be.

I am about to try one of these in a few days.

I think I am going to try the Apple Juice Turkey Brine mentioned in the cooking section of the site:
1 gallon apple juice, chilled
1 cup Diamond Crystal Kosher Salt
1/2 cup honey 3/4 cup granulated sugar
1/4 cup light brown sugar, packed

What brine did you use; did you season it also?