Peep,
Although conventional thinking says 225 degrees for 5 hours, or until the internal temp. is 165 degrees, I like to run my smoker higher, about 275 for turkey breasts. I don't think poultry benefits too much for low and slow cooking.
Are you planning on injecting it or brining it? I much prefer injecting it.
Also, have you used mesquite for smoking before? I tried it once and took the chunk off the smoker immediately because I hated the smell of it! Guess it's an acquired taste.
Poultry takes on smoke flavor easily, so it's best not to overdo the wood.
Lee
(just saw Dogboa's answer after posting mine!
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