Need a simple but good recipe for smoked turkey breast

I did 2 6 pounders for Thanksgiving - 1 brined and one injected.  I prefer the brining approach. 

Neither of mine had been pre-brined or injected, which I think is preferable.  I brined mine over night in a 2 gallon Zip Lock bag with 3/4 gal water, 1 cup sugar, 1/2 cup salt, and 1 cup of the rub I was to use.  I'm sure you know to make sure the water is cold when putting in the breast in case you warm it up to better dissolve the mixture.

I then dry the breast with paper towels before using olive oil as a base for my rub. I smoked for 3 hours 40 min In my Egg at 300 dome temp.  I had a heavy amount of apple smoke going for the duration.  The higher temp helps keep the skin crispier (not real crispy, though).  I pulled at 162 IT and foiled it for 45 min before slicing.  IT raised above the target 165 during the rest. It turned out quite moist and tasty.   

Good luck!