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You will also need 3 sheets of heavy aluminum foil and 2 cups of your favorite wood chips, soaked in water.
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Start by mixing the salt and pepper in a bowl.
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Remove the skin from the turkey breast and discard it.
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Rub the turkey breast all over with the black pepper and salt.
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Get your smoker ready.
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(Ive been using the Smokenator 1000 for some time now, but you could use your grill if you desire.)
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Once the smoker comes to temperature (I shoot for about 250 degrees F), add the turkey breast, cover, and let it slowly smoke for about 2 1/2 hours.
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Once the turkey is slightly browned, carefully remove it and place it on a plate.
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Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the butter.
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Cover with the foil, and return back to the smoker, butter side down.
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Make sure the breast is completely covered to avoid having butter dripping down into your smoker!
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Continue cooking for another 12 hours, or until the center of the breast registers around 160 degrees F.
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When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.
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14
This smoked turkey breast was so tender and juicy from cooking in butter, and it was perfectly seasoned.
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I served mine on a couple of toasted buns, along with some barbecue sauce and pickles.
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I will definitely be making this again and again, and it is perfect to serve during any holiday season.
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Hope you enjoy!
