Brine the meat

• Combine the cup of kosher salt (and the sugar if using) with one gallon of water. Stir to combine until all the salt is dissolved. 
• Place the breasts in the brine and put the brine in the refrigerator for 3–6 hours. 

Cook the turkey

• As the meat approaches the end of its brining time, preheat your smoker to 275°F (135°C). If using Billows™ BBQ Control Fan, set the fan-control channel on your Smoke X2 for that temp. 
• Remove the meat from the brine and discard the brine. 
• Pat the meat dry with paper towels.
• Smear the mayo onto the surface of the meat, scraping it with a gloved finger so that only a bare coat remains. 
• Season the breasts on both sides with your favorite poultry rub. 

• Place the turkey in the smoker and probe a breast with your Smoke X2. Set the high-temp alarm for 157°F (69°C).

• Smoke until the high-temp alarm sounds on your meat channel. 
• 
• Use your Thermapen ONE to verify that 157°F (69°C) is the lowest temp you can find in the meat. 

• Remove the meat from the smoker and let it rest for a few minutes before carving in. 
• Slice it up and serve it!

Note: only slice as much as you will eat. The leftovers are better if you let the breast cool as a chunk then slice the meat for sandwiches off of that chunk. Slicing it all when hot, then cooling it will yield drier sandwich meat.