– Turkey Breast – Kosher Salt – Coarse 16 Mesh Black Pepper – Dry Rub (optional) – Butter – Pellets or Wood Chunks for Smoke - Post oak is traditional in central Texas BBQ, but pecan and fruit woods like apple or cherry also great. – Aluminum foil to wrap the breasts in mid-cook.
For optimal flavor and moisture retention, optionally dry brine the turkey breast overnight or for 24 hours before cooking; if not brined, season with salt and ample coarse black pepper, and add dry rub if desired.
– Set up your smoker for indirect heat and preheat to 225°-275° F. *see note 4. Plan to use the upper shelf if your smoker has multiple racks.
- Position the seasoned turkey breast in the smoker farthest from the heat source; smoke until the internal temperature hits about 148°F. - Then, transfer the breast to a large sheet of aluminum foil, pour melted butter or place butter slices on top, tightly wrap in foil, and return to the smoker until the internal temperature reaches 158-160°F, optionally increasing the smoker heat to 325°F for faster cooking.
Rest the smoked turkey breast, wrapped in foil, for 15-20 minutes; then, unwrap and slice against the grain into ¼" to ½" slices, saving the turkey juices and butter from the foil for gravy or drizzling.