Texas Smoked Turkey Breast

Fire up the smoker to 250°F (120°C) using post oak wood.

Trim any silver skin, loose fat, or scraggly bits of meat from the turkey breast, shaping it so it is smooth and round.

Season the turkey breast generously on all sides with the rub.

Place the turkey breast on the smoker rack and close the lid.

Smoke at 250°F (120°C) until the internal temperature reaches 150–155°F (65–68°C) and the rub forms a deep mahogany bark.

Then 180 min of waiting

Lay out a large piece of heavy-duty aluminum foil on a cutting board and place the butter slices on top.

Place the turkey breast presentation-side down over the butter.

Wrap the foil tightly around the turkey breast.

Let the wrapped turkey breast rest off the heat while the butter melts into the meat, carrying over to an internal temperature of about 160°F (71°C).

Then 30 min of waiting

Unwrap, slice against the grain, and serve warm with the melted butter juices from the foil for dipping.