Mix all of the ingredients (other than the turkey) in a bowl.
Add the turkey breast to a large container (I used a large soup pot) and pour the brining mixture over top.
Place in your smoker and adjust the temperature to between 200 and 225 degrees F. The lower the better though it might take longer.
Smoke for approximately 3-5 hour or until the roast reaches 170 degree F with a meat thermometer. In the warmer weather it took us 3 hours and in colder weather it took 5 hours. Just make sure to start checking the internal temperature about half way through to gauge how it's cooking.