BRINE THE TURKEY:
MAKE THE BRINE AND ALLOW TO COOL. PLACE THE TURKEY IN THE COOLED BRINE AND LET IT SIT AT LEAST 4 HOURS OR UP TO OVERNIGHT.
REMOVE TURKEY FROM BRINE AND PAT DRY WITH PAPER TOWELS. LET THE TURKEY SIT AT ROOM TEMPERATURE FOR 30 MINUTES.
GET YOUR PELLET GRILL OR SMOKER TO THE DESIRED TEMPERATURE. IN THE MEANTIME MAKE YOUR RUB BY COMBINING BROWN SUGAR, SALT, BLACK PEPPER, AND GARLIC POWDER.
RUB THE SKIN OF YOUR TURKEY BREASTS ALL OVER WITH THE RUB.
FOR A WOOD SMOKER PLACE THE TURKEY OVER INDIRECT HEAT AND COOK FOR ABOUT 2 HOURS AND 45 MINUTES.
AT THE 2 HOUR MARK, CHECK THE COLORING OF THE TURKEY. IF IT HAS BROWNED ENOUGH, WRAP THE BREASTS WITH BUTCHER PAPER AND RETURN TO INDIRECT HEAT FOR THE REMAINING TIME.
COOK UNTIL THE INTERNAL TEMPERATURE REACHES 165, THEN PULL IT FROM THE SMOKER AND ALLOW TO REST.
TO CARVE, USE A SHARP KNIFE TO CUT EACH BREAST HALF AWAY FROM THE BONE.
THEN, PLACE THE BREAST SKIN SIDE UP ON A CUTTING BOARD AND CUT INTO THICK SLICES.