Went to my butcher today to pick up the turkey and they'd already split the breasts. What I have are a 4.3# and a 4.6# bone in turkey breast. Planning on smoking at 300-325. In previous years the breasts weren't split and I'm wondering how this changes the cooking time. I was planning on 15'/#, so a little over 2 hours. Will they cook quicker given the different shape? TIA
