The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the turkey, massaging it into every little pore, reserving one tablespoon of the rub. Place the turkey into a plastic bag add marinade and refrigerate overnight.

Before you begin to barbecue remove it from the refrigerator. Let the turkey set at room temperature for 15 minutes.

Prepare the “Andy’s Drum Corp Smoker™” for smoking with a temperature of 200 to 225 degrees.
In a saucepan, mix together the spritz ingredients and warm over low heat.

Transfer the turkey to the cooker. Cook the turkey until an internal temperature of 145 degrees is reached, 1 to 1.25 hours per pound. Every hour or so, spritz with this mixture.

When the meat is cooked, remove it from the grill and let it stand at room temperature for 10 minutes. Then carve the turkey into slices for serving. Let it rest in the steam table (145 degrees) 20 minutes before serving. Serve with Andy’s Original Blend Barbecue Sauce. One variation you may consider is serving with Andy’s Carolina Gold Barbecue Sauce.

1⁄2 -1 pound skinless turkey breast
Rub use Andy’s Seasoning or make a simple barbecue rub.
1⁄4 cup paprika
1⁄4 cup ground black pepper
1⁄4 cup salt
1⁄4 cup sugar
2-tablespoons each of chili powder, garlic powder, onion powder.
2- teaspoons lemon pepper

Spritz
3- Cups apple juice
1- Cup sugar
1- teaspoon liquid butter