Smoked Turkey Fajita

In a bowl combine chilli powder, salt, cumin, garlic powder and pepper

Rub the mixture vigorously into the turkey breast.

Place the turkey into a sealable plastic bag and refrigerate overnight.

Prepare barbeque for indirect smoking. Remove the grate from one burner to the far side of the grill and turn this burner on. Leave 2 the remaining burners off.

Place a drip pan under the grates that have no heat.

• Prepare a total of three smoke pouches. Lay out a large sheet of tin foil. Place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the center of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbeque burner. Using the tines of a fork poke holes into both sides of the package through which the smoke will escape.

Place the smoke pouch directly over the flame. Close the lid of the barbeque and adjust heat to 220°F/110°C. Wait for smoke.

Place turkey breast on the grill over the barbeque drip pan where there is no direct heat. Close lid and smoke for 1.5 hours changing the pouch every thirty minutes. When the meat is done it should read 160°F when inserted in the thickest part of the breast.

Remove from grill. Cover with foil loosely and rest meat for 15-20 minutes before slicing.

Wrap the tortillas in foil and place on the warming rack of the barbeque to heat for 2 minutes or until warm.

Slice the meat against the grain into thin strips. Squish some fresh lime juice overtop of the sliced meat.

Serve smoked turkey on warm fajita skins with guacamole and sliced peppers.