Turkey breast and legs at the same time????

Hi to all.
Going through the freezer, found a 3-pound skinless, boneless turkey breast and 6 turkey legs. So I want to smoke them on my new WSM and would greatly appreicate your help. I assume that these cuts will not require the same time to cook. So, assuming I aim for a juicy breast and fall-of-the-bone legs, which one should go on the top grate and which one on the lower grate? Also, what temp would you smoke at: 225-250 or 325-350? What internal temp would you recommend for the breast to keep it juicy and what temp for the legs?

Thank you all

Andreas

Brining that breast will give you a little more room for error on your finishing temps and give some added moisture. I'd go that route. When I'm doing poultry like this, I like to "smoke roast" at 325-375. If I had room, I'd put all of it on the top grate, but give the legs a head start. Pull the breast at 160 and the legs at 175. Now that I think about it, brine those legs too.