24-48 hours prior: Apply dry rub / dry brine to turkey breast. Use a rub that is a bit more salt dominant, Lanes Signature or Hardcore Carnivore Red would both work.
Set your smoker to ~250f / 120c (some variance is fine, relax) and put the turkey on.
Smoking wood: I used apple as I had it handy – a fruit wood such as apple, plum, cherry would all be great options.
Wrapping: Once the bark has set and is starting to get a bit of colour, put a couple of knobs of butter on the turkey breast and wrap it in foil, returning it to the smoker.
Target temperature: Personally I like to take turkey breast to 150-155f internal (65-68c) as at this point the meat is completely white and cooked through. Official guidelines are 165f / 73c.
Slice against the grain for extra tenderness.
Time: I plan for around 3 hours and it should be done in less, but if it’s Christmas and your reputation is on the line give yourself extra leeway!
What’s going on your barbecue this Christmas?