Smoked Turkey Breast with Honey-Maple Glaze

• 2 teaspoons brown mustard
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon dark brown sugar
• 1 teaspoon garlic salt
• 1 teaspoon celery salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 boneless skinless Turkey Breast about 4 pounds
• 4 tablespoons (1/2 stick) butter
• 3 tablespoons pure maple syrup
• 1 tablespoon honey

1. Build a charcoal and/or wood fire on one side of the grill, leaving the other side void.
2. This will create an area for indirect heat.
3. In separate small bowls, combine the wet rub and dry rub ingredients and mix well.
4. Apply the wet rub to the entire turkey breast, coating it thoroughly, then sprinkle the dry rub over the turkey as well.
5. When the cooker reaches 250F, place the turkey breast on the grill away from the heat and cook for 2 1/2 hours.
6. While it cooks, melt the butter in a small saucepan and stir in the maple syrup and honey.
7. After 2 1/2 hours, coat the turkey breast with half of the glaze; cook for an additional 15 minutes, and then coat the turkey with the remaining glaze.
8. Cook for 15 minutes more, or until the internal temperature of the thickest part of the breast reaches 165F.
9. Remove the turkey from the grill and let it rest under tented foil for 15 to 20 minutes before carving.
10. Slice into medallions by cutting across the turkey breast.
11. Indirect heat
12. Hickory, Oak, Maple

brown mustard, extravirgin olive oil, brown sugar, garlic salt, celery salt, paprika, black pepper, cayenne pepper, turkey, butter, maple syrup, honey

Taken from www.epicurious.com/recipes/food/views/smoked-turkey-breast-with-honey-maple-glaze-377300 (may not work)