Remove the bone from the turkey breast, if not already done.

Pat turkey dry with paper towels and rub olive oil or melted butter all over it. (this is optional step).

Season the turkey generously on both sides with your dry rub, ensuring it is evenly coated.

Set your smoker to a lower temperature of 180°F - 200°F and a high smoke setting.

Add your preferred wood chips (apple or cherry wood for mild sweetness, hickory wood for a stronger smoke flavor).

Place the seasoned turkey breast on the smoker grates, ensuring the surface is exposed to absorb the smoky flavor.

Smoke on the high smoke setting for about 30 minutes, allowing the meat to develop that rich, smoky aroma.

Change the smoker temperature to 225°F and the regular smoke setting.

Smoke until the turkey breast reaches an internal temperature of 165°F in the thickest part. Use an instant-read thermometer to ensure the meat is at the correct temperature.

Once the internal temperature reaches 165°F, briefly remove the turkey. Transfer turkey breast onto a foil and apply butter on top and underneath the turkey breast.

Wrap the turkey breast tightly in aluminum foil to retain moisture and flavor.

Return the wrapped turkey breast to the smoker and continue cooking until it reaches an internal temperature of 195°F. This ensures the meat becomes tender enough to pull apart easily.

Remove the turkey from the smoker and let it rest, still wrapped in foil, for 20-25 minutes to allow the juices to redistribute.

Carefully unwrap the turkey breast and shred the meat using two forks or your hands.

Serve with your favorite BBQ sauce, on buns, or as a topping for salads, tacos, or bowls.