My smoker also has a pan of water to keep things moist. I usually just drain the turkey breast in its plastic bag, rinse and then marinate using Ken's Garlic herb marinade in the plastic bag while it defrosts in the fridge. That helps keep it moist, too. This time, though, I just put on my rub that I usually use for beef and let it sit for an hour or two to get to room temp, then smoked it with the water pan. When it was done, I wrapped it all in foil and let it sit for a half hour so the steam and juices were absorbed a bit. It came out great.
