In a large pot, combine the water, kosher salt, brown sugar, bay leaves, garlic, black peppercorns, and fresh thyme. Stir until the salt and sugar are completely dissolved.

Submerge the turkey breast in the brine. If it floats, place a plate on top to keep it fully submerged. Cover the pot with plastic wrap and refrigerate for 8-12 hours.

After the brining period, remove the turkey breast from the brine. Rinse it under cold water to remove excess salt. Pat it dry thoroughly with paper towels.

In a large bowl, mix all the rub ingredients together. Generously rub the spice mixture all over the turkey breast, ensuring it’s well coated. Let it sit at room temperature for about 30 minutes while you prepare the grill.

Using a chimney starter, light the charcoal briquettes until they’re covered in ash. Arrange the coals on one side of the grill to create an indirect cooking zone. Place a water pan on the other side to maintain moisture.

Drain the soaked wood chips and add them directly onto the hot coals. Replace the grill grate and close the lid to let the grill reach a stable temperature of 225°F.

Position the turkey breast on the grill grate over the water pan, away from direct heat. Cover the grill, leaving the vents partially open to allow for proper airflow and smoke circulation.

Maintain the grill temperature at 225°F, adding more charcoal and wood chips as needed. Smoke the turkey breast for about 3-4 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.

Every hour, you can baste the turkey with its own juices or a simple mixture of melted butter and a splash of apple cider for extra flavor and moisture.

Once the turkey breast reaches 165°F, remove it from the grill. Tent it loosely with aluminum foil and let it rest for 20 minutes. This allows the juices to redistribute, ensuring a juicy and tender result.

Slice the turkey breast against the grain and serve with your favorite sides. Enjoy the smoky, flavorful goodness!