As it turns out I did the turkey breast whole and hung breast side down like Noah shows in his whole turkey video. Right after I posted my last reply to this thread, I received a response back from Amber at Pit Barrel to an email I sent earlier in the day asking for suggestions on cooking the bird. She suggested hanging it whole.
Sorry, forgot to take pics, but it turned out tasty, smoky and juicy. Took a bit longer than expected but I had been playing with the bottom vent opening and think I need to open it just a bit more.
Have not had a bad cook yet on the PBC. Made pizza Friday night, St. Louis ribs on Saturday, and of course the turkey breast on Sunday. Planning on doing a couple of pork butts on July 4.
Happy smoking everyone!