I injected these turkey breast with butter and then seasoned them in Baker’s BBQ Competition Rub (link below). Once done I smoked them approximately 2&1/2 hours over hickory and apple wood at 265* until the internal temperature reached 165*. After the first hour I began to baste them in butter about ever 30 minutes until the end of the cooking process. I let them rest on the counter approximately 30 before slicing. They were packed with flavor and very juicy!
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