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1
Dry Rub: In a bowl, combine chili powder, salt, cumin, garlic powder and pepper.
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2
Rub vigorously into the turkey breast.
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3
Place the turkey into a sealable plastic bag and refrigerate overnight,.
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4
Prepare barbecue for indirect smoking.
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5
Remove the grate from one burner to the far side of the grill and turn this burner on.
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6
Leave the remaining burners off.
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7
Place a drip pan under the grates that have no heat.
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8
Prepare a total of three smoke pouches.
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9
lay out a large sheet of tin foil.
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10
place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the center of the foil.
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11
Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbecue burner.
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12
using the tines of a fork, poke holes into both sides of the package through which the smoke will escape.
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13
Place the smoke pouch directly over the flame, Close the lid of the barbecue and adjust the heat to 220F Wait for smoke.
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14
Place turkey breast on the grill over the barbecue drip pan where there is no direct heat.
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15
Close lid and smoke for 1 1/2 hours changing the pouch every thirty minutes.
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16
When the meat is done it should read 160F when inserted n the thickest part of the breast.
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17
Remove from grill.
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18
Cover with foil loosely and rest meat for 15-20 minutes before slicing.
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19
Wrap the tortillas in foil and place on the warming rack of the barbecue to heat for 2 minutes or until warm.
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20
Slice the meat against the grain into thin strips.
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21
Squeeze some fresh lime juice over top of the sliced meat.
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22
Serve smoked turkey on warm fajita skins with guacomole and sliced peppers.
