Smoked Turkey Breast

While smoker is coming up to temp, remove skin from thawed turkey breast and set aside. Liberally spread mayo all over the bird, being careful to not have all of it drip off. The moisture of the turkey will have the beginning be a little tough to stick, a thin layer is all you need.

Liberally season the entire turkey breast with Queen Bee Seasoning (discount below) or your favorite BBQ Rub / seasoning

Place in preheated smoker, I like using a turkey rack to help it stand up, and place a drip pan below it. You won't have enough drippings to make gravy from, however this will help keep your smoker clean.

Let cook for 45-60 minutes with lid closed. Check and if rub is dry and doesn't come off on your finger when you touch it, spritz with water all over the breast.

Repeat spritzing every 30-40 minutes during cook.

Remove when breast is around 160F, and let it rest for 15 minutes. Carryover cooking will bring it to or slihgtly above the doneness target temp of 165F.

Slice and serve hot!