Step 1

Thaw your turkey breast fully to food safety standards.

Step 2

Find a large container that can be sealed and kept with ice in it or in the fridge.

Step 3

Add all of your dry ingredients to the container and then add in your water.

Step 4

Mix up the water in the cooler or container with a whisk then set in the turkey breast.

Step 5

Rinse your turkey breast off with cold water, you could skip this step but I did it to make sure I had washed off any remaining turkey blood.

Step 6

I added more water until the turkey breast was covered as much as it could be.

Step 7

I smoked this turkey breast in the Pit Boss Pro Series 1100.

Step 8

The day you are ready to smoke your turkey breast pull it out of the brine and allow it to reach room temp before smoking it.

Step 9

Now, this is where it pays to know how your smoker cooks and how you like to smoke.  I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.

Step 10

My turkey breast was 8 lbs I smoked the breast on the smoke setting for three hours then turned it up to 200 for another 5 hours! You do have wiggle room in cook times.  You can turn the temperature up to cook it faster but I had a chill Sunday so low and slow is how it went!

Step 11

Use a meat thermometer to make sure your turkey reaches an internal temp of 165 before removing it to serve!

Step 12

Slice and serve!