Turkey has developed a bad reputation of being dry and flavorless; however, smoking has reignited my love for it. I think this recipe will get you excited enough to try it, too. 🍗 THE MEAT 2 (3- to 31⁄4-lb.; 1.5 to 1.6kg) large turkey breasts, with skin removed • I recommend buying fresh turkey breast from a deli counter or a butcher. Commercially packaged turkey from a supermarket typically is injected with water that contains salt and preservatives. • Turkey breast tends to be a forgiving meat. The more experience you have with this protein, the easier it becomes to gauge doneness. 🔥 THE FIRE Light your pit fire 1 hour prior to smoking. Add wood 30 minutes prior to smoking. • Target temp: 250°F (120°C) • Wood needs: Medium 🍛 THE RUB Ingredients ¼ cup light brown sugar, loosely packed 2 TB. paprika 2 tsp. butcher’s grind black pepper 2 tsp. kosher salt 1 tsp. garlic powder 1 tsp. onion powder...