Soak wood chunks in water 1 hour. Prepare charcoal fire in smoker; let burn 20 to 25 minutes.
Rub pepper evenly over turkey breasts. Pour sauce evenly over breasts.
Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place turkey breasts side by side on upper food grate; cover with smoker lid.
Smoke 5 to 6 hours or until a meat thermometer inserted into thickest portion registers 170°, adding additional water to depth of fill line, if necessary. Remove from smoker; let stand 10 minutes before slicing.
*2 (6-pound) fully cooked or fully cooked smoked bone-in turkey breasts may be substituted. Proceed as directed, reducing smoking time to 1 hour or until thoroughly heated.
Note: For testing purposes only, we used Pickapeppa Sauce.
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