Categories: Main Dish, Turkey

Ingredients

• hickory chips
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon dried rosemary
• 1 tablespoon pepper
• 1 (5 lb) skin on bone-in turkey breast

Directions

1. Soak wood chips in water 12 hours.

2. Combine salt and the next 3 ingredients; rub mixture over turkey breast.

3. Prepare smoker by following manufacturer’s directions, bringing internal temperature to 225° to 250°; maintain temperature for 15-20 minutes.

4. Drain wood chunks, and place on coals.

5. Place turkey on upper cooking grate; cover with smoker lid.

6. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 5 hours or until a meat thermometer inserted into the thickest portion is 170°; let stand 10 minutes before slicing.

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