Smoked Turkey Breast

• A whole turkey breast is easy to cook. There's no difference really between cooking a turkey breast and a chicken breast, except for size. The turkey takes a bit longer.
• For best flavor we're using a wet brine this time. It should be a 4% solution, and with the assumption that 6.6 lbs turkey contains roughly 2 litres of water (70%) plus 2 litres of water for the brine that gives me 5.6 oz salt and 1.1 oz sugar (4% of 4 litres, or 4000 grams). Read more about wet brines here.
  

Wet brine

• Add the water, salt and sugar to a pan and bring it to a boil. Remove from the stove and let it cool off completely.
• Now add the turkey to the brine and leave to soak overnight.

Cooking

• Remove the turkey from the brine and pat dry with a paper towel. Apply the rub evenly all over.
  
• Fire up the grill/smoker and have it running at 140-150° C / 280-300° F. We're cooking at slightly higher temps to make sure the skin is crispy. If cooked at lower temps it tends to get rubbery. If using a grill, make sure to place the meat on the indirect side.
  
• Place the turkey in the grill/smoker and cook it until done, i.e. when the internal temp is 65° C / 149° F. Bring the turkey breast in and let it rest on a cutting board for 30 minutes. Wrap it snugly with aluminum foil and a thick folded towel so it doesn't cool off. By doing so the carryover heat will bring the internal temp up towards 70° C / 158° F.
  
• Slice the turkey breast in thin slices and serve it with a tasty Alabama White Sauce.