12 count SmokerBricx™ (Apple, Black Cherry, Hickory)
With your charcoal or gas grill create a medium high heat in the direct cooking zone. Opposite from that zone on the grill have a no heat area, your indirect zone. The target zone temperature is between 285 and 325 degrees Fahrenheit inside the grill once it is closed and ready to cook.
I do recommend brining your breast in advance but not totally necessary. Rinse and pat dry your turkey breast. In a small bowl mix the paprika, tarragon, black pepper, salt and half the chopped fresh rosemary. Place rub evenly all over the surface of the turkey breast and reserve.
Taking each piece of bacon and starting with the tail end of the turkey breast wrap around in an overlapping spiral pattern. Continue to wrap the breast, using additional bacon and securing with a tooth pick if needed, being sure the entire turkey surface is covered with the bacon wrap. Season the wrapped breast with the half reserved rosemary and black pepper.
Place Smoker Bricx ™ in a smoker box directly along the top of the hot coals or with a gas grill place smoker box over gas grill direct heat side. Allow the Smoker Bricx ™ to catch a slight fire before closing the lid on grill. Use grill vents to control the air flow (oxygen) and you will begin producing steady smoke.
Once you have a good smoke being produced and the grill internal temperature is in your target zone go and place turkey breast on indirect side of grill. Close grill lid and continue to smoke for 1 1/2 hours to 2 hours looking to reach an internal temperature of 160 degrees Fahrenheit. For final few minutes on grill you can place breast over direct heat to crisp bacon if desired.
Remove bacon wrapped turkey breast from grill and allow to rest for 10 minutes. The internal temperature will continue to rise by 10 degrees or more before beginning to peak and cool. With a very sharp knife cut across the grain of the breast and serve hot.