Step 1

Pre-heat the smoker on the 'smoke' setting, which on a Traeger is about 150 °F to 170 °F

Step 2

Pat the breast dry with a paper towel

Step 3

Melt 2 tablespoons of butter and brush onto the entire surface of the breast. If you have a boneless breast with netting, leave the netting on.

Step 4

Press seasoning onto the entire buttered breast

Step 5

Place the breast on the grill, skin side up

Step 6

Smoke for 45 minutes on the smoke setting

Step 7

Turn smoker up to 325 ℉

Step 8

Melt 2 tablespoons of butter and baste. No need to baste the part of the breast that is resting on the grates.

Step 9

Cook for 1 hour

Step 10

Baste with the last 2 tablespoons of melted butter and cook for 30 minutes or until the internal temperature reaches 165 ℉

Step 11

Remove from the grill, place on a platter or baking sheet and cover with foil to rest for 10-15 minutes before carving

Step 12

Remove the foil and if netted, cut the netting and gently remove

Step 13

Place skin-side up on a cutting board and slice across the grain to your desired thickness