Master Juicy, Flavorful Turkey Breast on the Pit Barrel Smoker

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The Pit Barrel Cooker vertical smoker is ideal for producing incredible smoked turkey breast with juicy meat and crispy, smoky skin. Though whole turkeys get all the Thanksgiving hype, bone-in turkey breast is an easy smoking option year-round Follow the Pit Barrel method for foolproof results every time

Why Smoke Turkey Breast?

Compared to tricky whole birds, turkey breast has some major advantages:

  • Faster cook time – Without legs and wings, turkey breast smokes in just 2-3 hours. Great for a quick dinner.

  • More foolproof – With one thick, uniform muscle, turkey breast cooks much more evenly than a whole turkey. No overdone breast or undercooked dark meat.

  • Easier to season – With the skin totally exposed, turkey breast gets evenly coated and absorbs rub better than a whole bird.

  • Juicier meat – Without the very lean breast muscle, turkey thigh and leg meat is dark, rich, and super moist.

  • Crispier skin – Exposed directly to the smoke and heat, turkey breast skin gets incredibly crispy outside.

Pit Barrel Turkey Breast Smoking Process

Thanks to the Pit Barrel’s vertical design, smoking bone-in turkey breast is simple:

  • Prep turkey – Rinse the breast and pat dry. Apply a dry rub inside and out under the skin. Let sit 20 minutes for the rub to penetrate.

  • Get Pit Barrel ready – Assemble the hooks, barrel, charcoal basket and hang the racks. Add wood chunks – apple or cherry work great with poultry.

  • Hang breast – Skewer the thicker side of breast and hang on the top rack, thickest part facing out.

  • Maintain temp – Keep the Pit Barrel temp between 250-275°F. Add charcoal as needed.

  • Cook to temp – Cook until breast hits 160-165°F internally, about 2-3 hours. Juices should run clear.

  • Rest and serve – Let rest 10 minutes before slicing to allow juices to redistribute. Dig into the juicy, smoky turkey breast!

Pitmasters Recommendations

Pit Barrel community members suggest favorite turkey breast secrets:

  • Brine 8-12 hours for extra moisture. Dissolve salt and sugar in water or use citrus juice and herbs.

  • Inject broth into the thickest part of the breast to self-baste while smoking.

  • Rub skin with baking powder before smoking – this dries out the skin for ultra crispiness.

  • For extra flavor, place herb butter or chopped citrus inside the breast before cooking.

  • Glaze with your favorite BBQ sauce or a brown sugar, honey, and butter mix last 30 minutes.

Handy Time and Temperature Guidance

To ensure perfect doneness, follow these approximate cook times:

  • 2 lb breast – 1.5 – 2 hours at 250°F

  • 4 lb breast – 2.5 – 3 hours

  • 6 lb breast – 3 – 3.5 hours

Regardless of size, cook until the breast hits 160-165°F internally. Use an instant read thermometer to monitor temp. Rest at least 10 minutes before slicing.

With the right vertical smoking technique, the Pit Barrel Cooker reliably produces tender, juicy turkey breast with an incredible smoky, crispy exterior. Ditch tricky whole birds, and enjoy smoked turkey breast year-round for perfect results every time.

pit barrel turkey breast

Wine by The Glass

  • Los Dos D.O. Cava Spain NV $10
  • Prosecco Mionetto, Italy (Split) $12
  • One Stone Cabernet Sauvignon Paso Robles, CA $14
  • Cousino-Macul Cabernet Sauvignon Maipo Valley, Chili 2017 $12
  • Chateau Haut-Blanville Grand Reserve Pinot Noir Languedoc-Roussillon, France 2021 $12
  • Catena Appellation Malbec Vista Flores, Mendoza, Argentina 2021 $12
  • Red Sangria house made, Brandy soaked apples $12
  • Mirabeau Forever Summer Rose Provence, France 2023 $12
  • Stella Pinot Grigio Sicily, Italy 2018 $11
  • Twin Islands Sauvignon Blanc Marlborough, New Zealand 2018 $11
  • Chasing Lions Chardonnay Napa, CA 2021 $11
  • Guinness Irish Stout, Ireland, 4.2% $9
  • Smithwick’s Red Ale, Ireland, 5% $9
  • Krombacher Pilsner, Germany, 4.8% $8
  • Magner’s Irish Cider, Ireland, 4.5% $10
  • Maplewood Pulaski Pils Pilsner, Chicago, IL, 5.1% $8.50
  • Allagash White Belgian Style Wheat, Portland, ME, 5.0% $8.50
  • 3 Floyd’s Zombie Dust Pale Ale, Munster, IN, 6.2% $9
  • Miskatonic West Coast Wizard IPA, Darien, IL, 6.3% $8.50
  • Revolution Hazy Hero Hazy NEIPA, Chicago, IL, 7.3% $8.50
  • Moors Brewing Session Ale Session Ale, Chicago, IL, 5% $9 *Black Owned Business
  • Shacksbury Vermonter Cider w/ gin botanicals, Vergennes, VT, 6% $9
  • Eris Blush Dry Cherry Cider , Chicago, IL, 5.9% $9
  • Noon Whistle Fuzzy Smack Peach Sour, Lombard, IL, 4.6% $8.50
  • Stiegl Goldbrau Helles Lager, Salzburg, Austria, 5% $9
  • Trumer Pils German Pilsner, Berkley, CA, 4.9% $9
  • Begyle Blonde Blonde Ale, Chicago, IL, 5.4% $8.50
  • Bells Oberon Eclipse Citrus Wheat, Kalamazoo, MI, 6.3% $9
  • Spiteful Spite Lite Session IPA, Chicago, IL, 4% $8.25
  • Surly Mosh Pit Juicy Pale Ale, Minneapolis, MN, 5.5% $9
  • Fat Orange Cat Chonky Cat DNEIPA, North Haven, CT, 8% $10
  • Spiteful Barstool Bum Amber Ale, Chicago, IL, 5.5% $9
  • Illuminated Pazuzus Pedals Porter, Chicago, IL, 6.3% $10
  • Warpigs Raze the Dawn Mexican Hot Chocolate Stout, Munster, IN, 6.8% $10
  • Saugatuck NITRO Peanut Butter Porter Peanut Butter Porter, Douglas, MI, 5.7% $8.50
  • Blacksmith (Guinness & Smithwick’s) $9
  • Half & Half (Guinness & Lager) $9
  • Poor Man’s Black Velvet (Guinness & Magner’s) $9
  • Traditional Black Velvet (Guinness & Bubbles) $10
  • Stateside Snakebite (Guinness & Dry Cider) $9 Make Your Snakebite ‘black’ + $2
  • UK Snakebite (Lager & Dry Cider) $9
  • Ravinia Steep Ravine IPA, Highland Park, IL, 6.4% $8
  • The Northman Pub Cider Cider, Chicago, IL, 6.5% $9.50
  • Original Sin Rose Apple Cider, New York, 6.5% $8.50
  • Topo Chico Hard Seltzer Strawberry Guava Hard Seltzer, 4.7% $9
  • Pilsner Urquell Lager Plzeň, Czech Republic, 4.4% $8
  • Tighthead Scarlet Fire Irish Style Red Ale, Mundelein, IN, 5.6% $9.50
  • Greens Dubbel (Gluten Free) Belgian Dubbel, Belgium, 7% $12.50
  • Hinterland Saving Gracie Hazy IPA GF (Gluten Free) Hazy IPA, Ashwaubenon, WI, 5.1% $11
  • Hinterland Saving Gracie Brown Ale GF (Gluten Free) Brown Ale, Ashwaubenon, WI, 4.8% $11
  • Delirium Tremens Strong Belgian Pale, Melle, Belgium, 8.5% $13
  • Maplewood Son of Juice Juicy India Pale Ale, Chicago, IL, 6.3% $11
  • Lagunitas Little Sumpin’ Pale Wheat, Chicago, IL, 7.5% $8.50
  • Half Acre Daisy Cutter Pale Ale, 5.2% $10.50
  • Coronita Mexican Lager, Mexico, 4.6% $4

Please note – 2.9% card payment transaction fee

  • Kids Cheeseburger 1⁄4 lb lean ground beef with melted American cheese and a choice of fries or fresh fruit $9
  • Kids Grilled Cheese Multi grain bread with melted American with a choice of fries or fresh fruit $8
  • Batter Fried Chicken Strips Choice of fries or fresh fruit $9
  • Kid’s Fish & Chips $11
  • Buttered Squiggly Pasta $7
  • Kids Macaroni and Cheese $8
  • Sprecher Root Beer $5

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for food-borne illness.

Please note – 2.9% card payment transaction fee

**Please indicate to your server that you are ordering from the Gluten Friendly menu**

As an added layer of protection for our gluten free guests, all gluten friendly dishes will be presented with an American flag.

  • Deviled Eggs Thai chili oil, garlic chip $9
  • Crispy Brussels Sprouts bacon aioli, bacon morsels, maple vinaigrette $11.50
  • Cheddar Artichoke Dip gluten free toast – $14.50 V
  • Kalbi Hot Wings garlic dill dip $15
  • Mac & Cheese (with Bacon) irish cheddar, cream sauce, gluten free penne, nueske bacon, diced tomato, caramelized onion, garlic crumb crust – $11.50 V

Vegetarian Lunch / Dinner

Please note – 2.9% card payment transaction fee

**Please indicate to your server that you are ordering from the Vegetarian menu**

As an added layer of protection for our vegetarian guests, all vegetarian dishes will be presented with an Irish flag.

  • Crispy Brussels Sprouts maple vinaigrette – $11.50
  • Cheddar Artichoke Dip artisan toast $14.50
  • Mac & Cheese irish cheddar, cream sauce, cavatappi, diced tomato, caramelized onion, garlic crumb crust – $11
  • Tomato Basil Soup Cup $6 Bowl $8
  • Insalata Sorrentina ceci (chickpeas), kale, grape tomatoes, kalamata olives, charred artichoke, fresno chile, mozzarella, asiago, balsamic vinaigrette $15.50
  • Chopped Salad romaine, egg, onion, tomato, white cheddar cheese, whole grain croutons, garlic dill dressing $19.50
  • Tossed Salad Field greens, cucumber, tomato, croutons, honey vinaigrette – $7.50
  • Side Mac & Cheese $11
  • Sweet Potato Fries maple syrup $8
  • French Fries $7
  • Mashed Potatoes $7
  • Edamame & Black Bean Salad Red onion, tomato, corn, red pepper, cilantro and sherry vinaigrette $7
  • Broccoli $7
  • Asparagus $9

Pit Barrel Cooker Turkey Breast

FAQ

How long do you cook a turkey in a Pit Barrel?

Smoked Turkey in the Pit Barrel Cooker
  • Prep Time: 20 minutes
  • Dry Brine Time: 8 hours
  • Cook Time: 4 hours
  • Smoker Temp: 260-275°F
  • Meat Finish Temp: 165°F
  • Recommended Wood: Pecan and/or Mesquite

Is it better to smoke a turkey breast at 225 or 250?

325-350. It’s not a low and slow like a brisket or pork shoulder. Poultry soaks up the smoke flavor so you run the risk of having way too much smoke flavor if you go 225. Also 225 will never give you crispy skin.

How long to cook chicken breast on a Pit Barrel cooker?

The Pit Barrel® will cook them to perfection, just lay them on the grate for 30-90 minutes, depending on the thickness.Aug 24, 2020

How long to smoke a boneless turkey breast at 225?

Instructions
  1. Preheat smoker to 225°F.
  2. Wash turkey well and pat dry. …
  3. Ingredients. …
  4. Place on middle rack of smoker and smoke for 4 ½ to 5 hours, about 45 minutes per pound, or until internal temperature reaches 165°F.

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