Thaw turkey breast and pat dry.
Mix marinade ingredients and fill them into your syringe. Then inject into different parts of the turkey. Try to limit the number of holes you make while getting the marinade into as many parts of the turkey as possible.
Take soft or melted butter and rub over every part of the bird including the skin and cavity. Mix rub spices together and spread all over the bird as well.
Wrap turkey in plastic wrap and allow it to absorb flavors 1 – 24 hours, the longer the better.
Preheat smoker to 225. When it reaches the desired temperature, put turkey in breast side up. Insert probe and close lid. Allow smoker to go up to 350 degrees but no more than that. Internal temperature of the bird should reach 165.
Once it reaches that temperature, remove from smoker. Allow to sit for 20 minutes, then grill and carve.
Make thin slices and put them on your sandwich. Add a little mayo, some lettuce if you'd like. I like to put on some tomato slices as well and it goes great with a side of potato chips.