Rub the turkey breast with olive oil, then coat it with the brown sugar and spice rub.
Once the smoker is ready, add the wood chips.
Place the turkey breast in the smoker and cook for approximately 3-4 hours, or until the internal temperature reaches 165°F.
Remove the turkey from the smoker and let it rest for 15-20 minutes before slicing.
Notes
Always thaw your turkey breast properly if it's frozen. This ensures even cooking.
• Don't rush the smoking process. Low and slow is the key to perfectly smoked turkey.
• Monitor the internal temperature of the turkey using a meat thermometer to avoid overcooking. It's ready when it reaches 165°F.
• Let the turkey rest for 15-20 minutes before slicing. This allows the juices to redistribute.
• Store leftover smoked turkey in an airtight container in the fridge for up to 4 days.