In a large mixing bowl, combine 1 gallon of water, 1 cup of kosher salt, ½ cup of brown sugar, minced garlic, 2 tablespoons of smoked paprika, and 1 tablespoon of black pepper. Mix well until the salt and sugar are fully dissolved.

Place the boneless turkey breast in a gallon-sized resealable bag and pour the brine mixture over it. Seal the bag, ensuring the turkey is fully immersed in the brine.

Refrigerate the turkey in the brine for 4-6 hours. This allows the flavors to infuse and the meat to become tender and juicy.

About 30 minutes before you're ready to start smoking, soak your choice of wood chips or wood pellets in water to prevent them from burning too quickly.

Preheat your Camp Chef pellet grill to 225°F, making sure the grill grates are clean and lightly oiled.

Remove the turkey breast from the brine and pat it dry with paper towels. Let it sit at room temperature for about 20 minutes.

Drizzle a little olive oil over the turkey to help the rub stick, then apply your choice of rub seasoning generously all over the turkey breast. Massage it in like you're giving your turkey a spa treatment!

Once the grill has reached the desired temperature, add the soaked wood chips or pellets to the firebox or pellet hopper. The smoking wood adds that smoky goodness to your turkey.

Place the turkey breast directly on the grill grates and close the lid. Let it smoke for 3-4 hours or until it reaches an internal temperature of 160°F. Monitor the grill temperature and adjust the heat if needed.

When your turkey reaches the desired temperature, carefully remove it from the grill and tent it with aluminum foil. Allow it to rest for about 15-20 minutes. This rest time allows the juices to redistribute, making the turkey extra juicy and tender.