The amount of time it takes to smoked a boneless, skinless turkey breast depends on the temperature of your smoker and the size of the breast being smoked. With the smoker running at around 230 degrees Fahrenheit, plan to smoke the breast for approximately 45 minutes per pound. (If you separate the 10 pound turkey breast into two five pound sections, those will cook a little quicker than if cooked as a single 10 pound piece.)
Electric smokers can be a little tempermental when it comes to maintaining temperature. To help that problem in cold or windy weather, use hot water in the water pan right from the beginning.
But the ultimate deciding factor for knowing when the turkey breast is done is it's internal temperature, not the amount of time it's smoked. When the temperature at the center of the turkey breast reaches 160 degrees, remove it from the smoker, cover with a tent of foil, and allow it to rest for about 20 minutes.
