This smoked turkey breast is always moist, tender and flavorful. Smoking turkey on a pellet grill makes it easy and precise, but you can also use a charcoal, gas grill, or traditional water smoker.
In a medium bowl, combine the ¼ cup Diamond Crystal Kosher salt, 2 tablespoon black pepper, 2 tablespoons paprika, 2 tablespoons chili powder, 2 tablespoons brown sugar, 1 tablespoon onion salt, 1 tablespoon garlic powder, 1 teaspoon dried mustard, 1 teaspoon beer powder, ½ teaspoon cayenne pepper, ½ teaspoon celery salt and whisk together. If there are clumps in the brown sugar or spices, use your clean hands to crush them so the rub is evenly mixed.
MAKE THE MOP SAUCE:
In a small saucepan, combine the 1 cup apple cider vinegar, ½ lemon, ½ small yellow onion, 1 tablespoon black pepper, ¾ teaspoon cayenne pepper, ¼ teaspoon red pepper flakes, ¼ cup brown sugar, 2 teaspoons Diamond Crystal Kosher Salt. Bring to a simmer over medium high heat until the sugar dissolves. Set aside to cool.
PREPARE THE TURKEY BREAST:
Remove the turkey breast from the package and pat dry with paper towels.
Rub about ¼ cup of the rub over the entire breast, patting it so it's evenly coated and the rub sticks to the meat.
FOR A PELLET GRILL:
Fill the hopper with wood pellets (it generally burns at 1 pound per hour, so depending on how large your turkey breast is, will determine how many pounds of wood pellets you'll need).
Preheat the smoker to 225°F. Once it achieves the proper temperature rest the turkey breast in the center of the grill and smoke for 1½-2 hours or when it reaches 120°F.
Line a rimmed baking sheet with a large sheet of heavy duty aluminum foil. Transfer the turkey breast to the center of the foil and brush it generously with the mop sauce.
Seal the smoked turkey and whatever mop sauce has collected in the bottom of the foil so that it's contained without leaking.
Return the bird to the grill and continue to smoke until it reaches an internal temperature of 162°, about another 1½- 2 hours.
Once the proper internal temperature is achieved, remove the turkey from the smoker. Open the foil packet, reserving the juices to sauce the meat and let it rest for at least 10-15 minutes before slicing.