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Trim the turkey breast and season it with a light coating of black pepper and a heavier coating of the all-purpose seasoning, making sure to get the seasoning on all sides, including the flap.
Curl the turkey breast and place it on the smoker with temperature set at 250 degrees.
Use a meat thermometer to monitor the internal temperature, aiming to pull it off the smoker at around 150°F.
Melt the butter in a metal measuring cup on the smoker, then stir in the garlic powder.
Once the turkey reaches the target temperature, transfer it to a warmer set to 150°F and pour the garlic butter over the top.
Wrap in foil and let rest for 15-30 minutes. Slice and enjoy.