My method is: Buy a pre-brined boneless turkey breast, season with course black pepper and kosher salt, smoke at 250-275 until internal temp reaches 130, then wrap with a stick of butter in two layers of heavy duty aluminum foil. Then pull it with the internal temp around 153 as mentioned. Let it rest 20-30 min before slicing, pour the juice/melted butter in the foil over the sliced turkey breast before serving.