Smoked turkey breast

the meat turned out amazing, but the skin was rubbery, I'm guessing this is because I cooked it at 250, I will def cook at a higher temp next time.

4.5 lb breast brined for 32 hours in 2/3 cup salt, 1/3 cup coconut sugar, chopped onion, bay leaf and apple slices.

Mixed together fresh rosemary and thyme, garlic, dry mustard, S&P, lemon juice and olive oil. Rubbed mixture under and over skin.

cooked at 250 until internal temp hit 135 and let the grill temp gently rise to 325 until internal temp hit 165. Used 3 medium sized cherry chunks for a quick smoke in the beginning of the cook.