Smoke them to 160 internal, (roughly 45 - 50 minutes per lb) take them off at that, rest them, then allow to cool to 70 then wrap in foil, and chill to below 40 as quickly as possible to reduce the time in the 140 - 40 danger zone.
Don't forget it will be back in the danger zone while reheating, so keep the exposure to a minimum if possible.
Allow the pit - oven to get up to at least 275 - 300 for reheating, (to reduce time reheating in the danger zone), put the foiled breasts in and reheat to above 140 in the breast.
Don't forget to brine them 10 - 16 hour, (you can go up to 24 but I don't like them that salty), and don't forget that the smoke flavor will intensify in the turkey breast while in the fridge for 24 hours.
Cook your pork to 195 - 205 rest it for 1 hour then pull them all, save the juice from your drip pans and foil to add back to deep foil pans, fill the pans add the strained saved juice mixed with apple juice 50/50, allow to cool to 70 in thin layers or pack in thin amounts in Ziplock bags and pack it on ice to chill quickly below 70, the refridgerate tightly lidded with foil.
Reheat the pulled pork to 155 +, unlid the foil pans and unwrap the turkey breasts, don't reheat the turkey much past 140 or you risk drying it out even with brining.