Smoked turkey breast on the pit boss pellet grill
Smoked Turkey Breast in a Pit Boss Smoker 🔗
This turkey breast is a nice and simple recipe, leaving all the work to the pit boss pellet smoker.
Prep: 10min
Total: 310min
Serving Size: 1 serving
Nutrition Facts: calories 246 kcal, servingSize 1 serving
Ingredients:
- turkey breast
- 1 tbsp seasoning salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp black pepper
Instruction:
- Pre-heat the grill to a temperature of 225°F to 250°F.
- Combine all the ingredients in a bowl.
- Rub thoroughly over the entire turkey breast, taking care to get into all areas.
- Place on the upper cooking grill grate.
- Close the grill cover to keep the meat and smoke consistent.
- Maintain the cooking temperature at the medium heat of 225°F to 250°F for at least 5 hours.
FAQ
How long does it take to smoke a turkey breast on a pit boss pellet grill?
Turn the turkey over after 1 12 hours and smoke it for 3 to 3 12 hours, or until it reaches an internal temperature of 165 F.
What temp do you cook a turkey breast on a pellet smoker?
The thermometer that comes with the Camp Chef Woodwind Pellet Grill is one of my favorite features; insert the probe to check the internal temperature of your turkey as it cooks at 225 to 250 degrees Fahrenheit and 165 degrees internally.
How long does it take to smoke a turkey breast at 225?
A 7-pound turkey breast requires about 4 hours in the smoker according to a good rule of thumb that states that a bone-in turkey breast should be smoked at 225°F for about 35 minutes per pound.
Do you cover a turkey when smoking on pellet grill?
The turkey should be placed on a wood pellet (Traeger), charcoal, electric, or gas grill that has been prepared for smoking (see instructions above), preheated to 300 degrees (see graph above for typical cook times based on grill type), and smoked until the internal temperature reaches 160 degrees F.
How do you keep a turkey breast from drying out in the smoker?
While basting the turkey only makes the skin soggy, and over-seasoning the skin only makes it inedible, brining prevents the turkey from drying out during the smoking process.