Yesterday I traded my chuck roast smoking failures for a successful smoked turkey half breast. I Brined a 4 ½ lb. turkey breast overnight in water with kosher salt, sugar, and onion powder. BTW, I found a box of 2 ½ gallon bags in the local dollar store, 5 bags for a dollar. Seasoned the breast with butter under the skin and butter, onion, and poultry seasoning on the outside, I did not use any injection. Outside environment was sunny, temp of 105, and humidity of 16%. No humidity problems here. Smoked it with my AMNPS and a mixture of apple and hickory in a 2 door Masterbuilt gas for 4 hours at 250- 260 until it reached IT of 162. Turned up the gas for an 1 hour and reached a temperature in the box of 350 and IT of 170. Total cook time of 5 hours. Foil wrapped the breast and placed it in a chest for an hour. Turkey, cob, rice with tomatoes was served.