Remove the turkey breast from the packaging but leave the net intact as this is what holds it's shape while it cooks.
To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
Place the mixture in the fridge for several hours to cool.
To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
Stir the mixture until the salt is dissolved.
Add the cooled mixture from the fridge into the brine and stir to combine.
Place the turkey breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours.
After brining is complete, rinse the turkey breasts under cold water.
With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub.
Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker
Setup your smoker for cooking at 225-240 °F with indirect heat.
When the smoker is preheated, place the pan with the turkey breasts into the smoker.
Let the turkey cook until it reaches an internal temperature of 162°F.
Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.
Remove the net from the turkey breasts being careful to not disturb the crust more than necessary.
Slice and serve.