Set up your smoker to 275°F. If using a charcoal smoker, fill up the charcoal ring with unlit charcoal, leaving a well in the center. Light 3/4 a charcoal chimney of good quality charcoal and place it in the middle of the unlit charcoal. Place three chunks of peach wood around lit charcoal.
Set up a dual probe thermometer to track both the smoker temperature and the internal temperature of the meat.
Trim any leftover skin on the turkey breast and remove the tender then apply the rub.
Place the turkey in the smoker and insert an internal temperature probe.
Once the turkey reaches 155°F, take it out of the smoker and wrap in foil with butter. This will take around two to three hours, depending on the size of the turkey breast. Rest in a prewarmed cooler with some old towels for around two hours