I’ve got smoked turkey breast on the agenda, probably next weekend. I’ve done a full bird but never just the breast
It is my favorite thing to smoke. People are always blown away. Even when I don't do it as well as I'd like.
What's your method? Brine?
I played with injecting overnight, but some A/B tests with my wife and friends found it unnecessary.
Relatively simple:
1. Dry brine (simple BBQ mix of garlic, S&P, smoked paprika) in the morning
2. Reapply same seasoning mix (fwiw, it is very much heavy on pepper and light on the others)
3. 275 - I have found a maple wood is my favorite, but also often use a standard competition mix of pellets - about 2 hours, good crust and color forming/formed
4. Put a piece of foil down with a half stick of butter on it. I usually cut it length wise, and then maybe half that and split it up. Pull the breast off smoke and put it good side down on the butter, then add the other half stick on top (which was the bottom of the breast). Wrap it up, then from the top, wrap it again and flip over, so butter won't spill out during cook.
5. Back on, with the temp thing in, and pull it off when it gets close to 165
6. I let it rest then in a cooler or a microwave for like a half hour
7. pull it out carefully and keep all that delicious smoked melty butter
8. slice it
9. I usually then poor some of that butter back over all the slices right before I serve it
ETA: I've pulled this together over a year of trying a few different YT recipes and kind of winging it a bit and bringing pieces together. I would certainly welcome any tips from the masters on here!!! (including you

) I am a novice for sure.
Second ETA: My blown away comment was less about my skill and more about how awesome smoked turkey is. Low key I think it's my favorite bbq meat. Although I just did a pork shoulder that was outstanding. Sous Vide 14 hours, cool down overnight, dry and re-season, smoke at 225 for ~3 hours (until it got back up to like 135+ in temp), hitting it with an apple cider/juice mop every 45 mins or so. MMMMMMMM.