Mastering Smoked Turkey Breast on a Pit Boss Pellet Grill

A juicy smoked turkey breast makes for a stellar centerpiece any time of year. While smoking a whole turkey is a major endeavor, focusing on just the breast portions keeps it fast and easy. With the right technique, you can churn out amazing smoked turkey breasts on your Pit Boss pellet grill.

As avid Pit Boss owners, we’ve smoked our share of turkey breasts Follow our guide to go from dry disappointment to perfect, mouthwatering smoked turkey breast off your Pit Boss every time.

Why Smoke a Turkey Breast?

Going with breast over a whole bird has some excellent advantages:

• Smaller size: A bone-in breast runs 4-8 pounds, much more manageable.

• Shorter cook time You can smoke a breast in only 2-4 hours versus 4-6 for a whole turkey.

• More smoke flavor: With far more surface area exposed, the breast gets maximum smoke absorption.

• Less waste No need to discard excess parts like wings, backbone etc.

• Anytime option: Enjoy smoky turkey well past the holidays.

Picking the Right Turkey Breast

A few tips for choosing the best breast for smoking:

• Bone-in over boneless: Bone-in retains way more moisture and prevents drying out.

• No injections/brines: Look for all natural with no added solutions so flavors don’t compete with smoke.

• 1/2 to 1 pound per person: Figure a 4-8 pound breast for 6-10 people.

• Thaw ahead: Give frozen breast 2-3 days thawing in the fridge before smoking day.

Should You Brine?

While not mandatory, brining does make the breast extra juicy and seasoned. Make a simple brine with:

• 2 quarts water
• 1/4 cup salt
• 1/4 cup brown sugar
• Spices like garlic, peppercorns, bay leaves (optional)

Submerge the breast 12-24 hours, rinse, and pat dry before smoking.

Setting Up the Pit Boss

Proper setup is key for smoking success:

• Use milder pellets like apple, maple, cherry, or pecan.

• Set temperature between 225-250°F for low, slow smoking.

• Place breast directly on grill grates, away from direct heat.

• Insert food probes into thickest section to monitor temp.

Preparing and Seasoning

Keep the preparations simple:

• Coat with olive oil so seasoning adheres.

• For rubs, opt for basic salt & pepper, herbs, or lemon pepper.

• Apply seasoning right before smoking so it stays vibrant.

• If desired, inject breast with low-sodium chicken broth for added moisture.

Maintaining Ideal Smoking Temps

The key to great smoke flavor is keeping the Pit Boss at a steady, low temp:

• Avoid big temperature swings – keep it between 225-250°F.

• Monitor pellet level and add more before running out.

• Use a smoke tube if you want more smoke.

• Spritz the breast with apple juice or cider every 45-60 minutes.

Monitoring Doneness

With a bone-in breast, target an internal temp of 160-165°F. Monitor it closely:

• Insert food probe in thickest part, away from bone.

• Test center in multiple spots on larger breasts.

• When done, it should hit 165°F and juices run clear.

Allowing Proper Rest Time

Letting the breast rest is crucial for moisture:

• Allow to rest 20-30 minutes before slicing.

• Loosely tent with foil to keep warm.

• The internal temp will rise 5-10 degrees during resting.

Serving Up Your Smoked Masterpiece

A smoked turkey breast makes for amazing meals:

• Slice thinly for sandwiches, salads, and appetizer trays.

• Dice it up for pasta dishes, soup, casseroles, and snacks.

• Pair it with your favorite sides as a stunning entrée.

With the right prep and smoking methods, your Pit Boss pellet grill can turn out foolproof, juicy smoked turkey breast the whole gang will rave about.

Smoked Turkey Breast Pit Boss Tips

Here are some additional tips for smoking turkey breast perfection on your Pit Boss:

• Try cooking breast side down initially for maximum juiciness. Flip over later to crisp the skin.

• Use a disposable foil pan under the breast to catch drippings for gravy.

• If breast is very large, cook at a lower temp like 180°F for first few hours.

• Wrap breast in foil if the skin starts getting too dark before the interior is done.

• Try different wood pellet flavors like hickory, apple, cherry, etc to alter the smoke profile.

• Inject with creole butter and use a blackening seasoning for a Cajun turkey breast.

• Glaze with maple syrup, honey, or bbq sauce the last 30 minutes for added flavor.

Common Pitfalls and How to Avoid Them

It’s easy to mess up smoked turkey breast if you’re not careful:

Problem: Turkey breast turns out overly dry.

Solution: Brine first and don’t overcook. Remove from grill at 160-165°F.

Problem: Skin is leathery or rubbery.

Solution: Use higher heat (325+°F) at the very end to crisp the skin.

Problem: Breast is underdone or raw inside.

Solution: Cook to proper internal temp of 165°F. Check in multiple areas.

Problem: Meat lacks much smoke flavor.

Solution: Use more wood pellets, add a smoke tube, cook at lower temp.

Problem: Breast has an off or strong bitter flavor.

Solution: Avoid temperature spikes. Discard bitter pellets.

Mastering the Details = Pit Boss Smoked Turkey Breast Perfection

It’s the mastery of the small details that takes your smoked turkey breast to the next level:

• Nailing the prep like brining, seasoning, and temperature setting

• Maintaining an ideal, steady smoking temp

• Knowing exactly when it’s done via internal temp

• Letting it rest sufficiently to lock in moisture

Get these details dialed in on your Pit Boss pellet grill and you’ll be rewarded with insane smoked turkey breast everyone will rave about.

The next time a turkey breast sounds good, skip the whole bird. Fire up your Pit Boss instead for a crowd-pleasing smoked turkey breast that’s juicy, tender and bursting with flavor.