2 Tbsp Texas Rub (If unavailable, use a 2-1 ratio of kosher salt to coarsely cracked black pepper)
1 stick butter
Set smoker for indirect cooking at 275o F using a medium smoking wood (I prefer oak) for smoke fuel and flavouring.
Spread mayo on turkey breast and then coat fully with Rub.
Smoke turkey breast on pit for 2 hours.
Chop the butter into small to medium-sized pieces. Place half on a doubled-up piece of aluminum foil and put the turkey breast topside over the butter. Put the rest of the butter on top and wrap another piece of foil around it.
Put the turkey back on pit and insert a meat thermometer.
Cook until internal temperature reaches 165o F.
Remove from pit, let rest for 20 minutes and then slice and serve.
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