Build a two-zone charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat the smoker to 250°F.
In a bowl, mix rub ingredients together with a whisk or with gloved hands.
Sprinkle the turkey breast generously on all sides with 2 tablespoons of the rub. Remaining rub can be stored in a sealed container in a cool, dry place for several months. Toss generously on any BBQ, except the whole hog.
Place the breast on the grill over indirect heat and cook it for about 90 minutes, or until it gets the right mahogany color and the internal temperature reaches 130°F.
Wrap the turkey tightly in foil, flip it over, and place back in the smoker until the internal temperature is 165°F, about 45 to 60 minutes longer.
Remove the foil and retain the collected juices. Let the turkey rest for 30 minutes. Slice, then pour the collected juices over the sliced meat.
Sam Jones Tip:
Any remaining rub can be stored in a sealed container in a cool, dry place for several months.