Thaw the turkey breast completely if frozen
Pat the turkey breast dry with paper towels
Trim any excess fat or loose skin
Brine the turkey breast if desired
Season with salt, pepper, and your preferred dry rub
Let the seasoned turkey breast rest at room temperature for 20 to 30 minutes
Preheat the smoker to 225°F to 250°F
Add wood chips or pellets such as apple, cherry, pecan, or hickory
Place the turkey breast on the smoker grate with the thickest part facing the heat source
Insert a meat thermometer into the thickest part of the breast
Smoke until the internal temperature reaches 160°F to 165°F
Baste or spritz occasionally if desired
Remove the turkey breast from the smoker
Rest the turkey breast for 15 to 20 minutes
Slice against the grain and serve