Soak wood chunks in water 1 hour.
Combine salt and next 3 ingredients; rub mixture over turkey breast.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place turkey in center of lower food rack.
Cook, covered, 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.