Smoked Turkey Breast

What to do on a holiday weekend?  Smoke some meat, of course.

Smoked turkey breast:
1 turkey breast, about 2 lbs
Seasoning mix:  Kosher salt, black pepper, onion powder, garlic powder, paprika, chili powder
Olive oil

Light the barbeque.  I use natural lump charcoal, available at all markets (best is Sutter Home & Hearth).

Generously season the bird on both sides, then drizzle with a little olive oil.

Put the bird on a rack of some sort, just so it doesn't sit directly on the grill.

Close the lid, adjust the temp to about 250-275 degrees, and let the meat smoke for about 4 hours.  Enjoy the afternoon.

Remove the meat and let cool.

Thinly slice the breast.  Here's the harvest:

Wow is it good.  Lots of love for only $6.  Sandwiches for the week.