Marinated Smoked Turkey Breast

Marinated Smoked Turkey Breast 1 5 lb boneless skinless turkey breast 2 cups lemon lime soda 1 cup soy sauce 1/2 cup vegetable or canola oil 1 Tablespoon creamy horseradish sauce 1 Tablespoon garlic minced Combine all ingredients for the marinade in a gallon zip top bag. Place the turkey breasts in the marinade and toss gently to coat. Refrigerate the marinating turkey for at least 8 hours, and no more than 24 hours. Prepare your asado smoker for indirect cooking at 225 degrees. Light the charcoal and allow to heat through and burn down slightly. Add the wood chunks onto the burning charcoal, close the lid and adjust the vents on the top and bottom until both are slightly open and the temperature of the grill is holding around 225. The smoke coming out of the top vent should be thin and slightly blue. Open the lid slowly and place the heat plate over the charcoal. Pour the marinade from the turkey into an aluminum pan and set the pan on the heat plate. Set the grill grates in place on top of the water pan and the put the turkey breast on the grill grates. Close the lid and smoke at 225 degrees for about 2 hours, or until the internal temperature reads 150 degrees (whichever happens first.) Using tongs or high heat gloves, remove the grill grates (with the turkey breast still on them) and set aside. Remove the water pan with the turkey marinade.Set the turkey in the marinade while adjusting the grill temperature. Open the bottom vent all of the way and leave the lid wide open. The extra oxygen should ignite the hot charcoal and the temperature will start to rise. Let the temperature come up to between 600 and 700 degrees. Return the grill grates and allow them to preheat for a minute or two. Place the turkey breast on the hot grates and cook for 3-4 minutes per side or until the exterior is nice and caramelized and the internal temperature reaches 160 degrees F. Remove the turkey to a plate and cover with foil. The carry-over heat will continue to cook the turkey for a few minutes while it rests. Close all of the vents and the lid on the grill to kill the fire. Thinly slice the turkey breasts and serve.