Step 1

Combine the cup of kosher salt (and the sugar if using) with one gallon of water. Stir to combine until all the salt is dissolved.

Step 2

Place the breasts in the brine and put the brine in the refrigerator for 3–6 hours.

Step 3

As the meat approaches the end of its brining time, preheat your smoker to 275°F (135°C). If using Billows™ BBQ Control Fan, set the fan-control channel on your Smoke X2 for that temp.

Step 4

Remove the meat from the brine and discard the brine.

Step 5

Pat the meat dry with paper towels.

Step 6

Smear the mayo onto the surface of the meat, scraping it with a gloved finger so that only a bare coat remains.

Step 7

Season the breasts on both sides with your favorite poultry rub.

Step 8

Place the turkey in the smoker and probe a breast with your Smoke XSet the high-temp alarm for 157°F (69°C).

Step 9

Smoke until the high-temp alarm sounds on your meat channel.

Step 10

Use your Thermapen ONE to verify that 157°F (69°C) is the lowest temp you can find in the meat.

Step 11

Remove the meat from the smoker and let it rest for a few minutes before carving in.

Step 12

Slice it up and serve it!