Remove the skin and remove any excess fat from the turkey breast then place in an aluminum half pan.
Coat the entire turkey breast with a light coating of mayonnaise. Just enough to act as a binder then season agressively with you Texas dry rub seasoning on all sides.
Place turkey breast in the foil pan on the pit and smoke for about 3 hours uncovered.
Cover the turkey breast with a sheet of aluminum foil then smoke for another 2 hours. or until the turkey hits an internal temperature of 165 degrees F.
Once turkey breast is fully cooked take the pan off the pit and vent a corner of the foil to release the steam. About 5-10 minutes. Cover back up with foil and store in a cambro or dry cooler for 1 hour to rest.
Slice the turkey breast into ¼ inch slices and serve.