Prepare charcoal fire in a meat smoker; let fire burn 15 to 20 minutes. Soak hickory chips in water for 15 minutes and place chips on coals. Place water pan in smoker; fill pan with water.

Place turkey on rack coated with cooking spray. Insert meat thermometer, if desired. Cover with smoker lid.

Cook for 8 hours or until a meat thermometer registers 185°F; basting turkey with remaining lemon juice mixture after 4 hours. Refill water pan with water, and add additional charcoal as needed.

Transfer turkey breast to a cutting board; remove string, slice turkey. Transfer turkey slices to a serving platter. Makes about 14 servings.