Smoked Turkey Breast

Coat one whole bone-in, skin-on Turkey Breast with brown sugar and honey. Make sure to get under the skin with the rub. Add some cracked pepper to season. Toss on the smoker for six hours. Baste the breast every two hours with a plentiful douse of chicken broth. At the fifth hour wrap the entire breast in foil and place back on the smoker.

Pull off after six hours and let rest for 30 minutes.

Pull the skin and bone from the breast and pull into shredded chunks of meat.I find this works well for meat dishes and sandwiches all week long.