Prepare smoker for indirect cooking at 275F using Post Oak wood for fuel and smoke flavour.
Remove the skin from the turkey breast and trim away excess fat.
Apply olive oil over turkey breast, this helps the rub bond.
Season with Lane’s BBQ Brisket rub.
Place the turkey breast on the pit and smoke till it reaches 150F internal or 65 Celsius.
Cut the stick of butter into pieces. Place half the butter on a double layer of aluminium foil and set the turkey breast topside down on the butter. Place remaining butter on top and wrap the foil around.
Set the turkey back on the pit and insert a probe thermometer.
Continue to cook until internal temperature reaches 165F degrees or 73 Celsius.
Remove the turkey breast from the pit and rest for 20-30 minutes before slicing.
