How to Smoke a Juicy Turkey Breast on a Pit Boss Pellet Grill

A smoked turkey breast makes for a delicious alternative to traditional roasted turkey any time of year. Infusing flavor with wood smoke while locking in moisture a smoked turkey breast can be the star of your meal.

With the right techniques smoking a turkey breast on a Pit Boss pellet grill is easy. Follow this guide for tips on preparing and smoking a mouthwatering turkey breast.

Benefits of Smoking Turkey Breast

There are a few advantages to smoking a turkey breast rather than cooking a whole bird:

• Smaller size – A bone-in turkey breast averages 4-8 pounds, easier for smaller groups.

• Shorter cook time – A breast takes only 2-4 hours vs. a whole turkey’s 4-6 hours.

• More flavor – The breast gets maximum smoke exposure.

• Less waste – No need to discard excess parts like wings or backbone.

• Year-round option – Enjoy smoky turkey well beyond the holidays.

Picking the Right Turkey Breast

• Choose bone-in over boneless for juicier meat and to prevent drying out.

• Opt for no added brines or injections so flavors don’t compete with smoke.

• Allow 1⁄2-1 pound per person. A 4-8 pound breast feeds 6-10 people comfortably.

• Give yourself time to thaw. Place frozen breast in fridge 2-3 days before smoking.

Brining for Extra Juiciness

• Make a basic brine of 2 quarts water, 1⁄4 cup salt, 1⁄4 cup brown sugar.

• Add your choice of spices like garlic, peppercorns, allspice berries, bay leaves.

• Submerge turkey breast in brine 12-24 hours. Rinse and pat dry before smoking.

Setting Up the Pit Boss Grill

• Use apple, cherry, maple, hickory or pecan wood pellets for the mildest smoke flavor.

• Set temperature to 225-250°F for low and slow smoking.

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

• Insert food probes in thickest part of breast to monitor internal temp.

Seasoning the Breast

• Coat breast evenly with olive oil to help seasoning adhere.

• For rubs, opt for simple herb blends, salt & pepper, or lemon pepper.

• Apply rub just before smoking so flavors stay vibrant.

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

Maintaining Ideal Smoker Temp

• Keep an eye on grill temp, adding more pellets as needed.

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

• Add a smoke tube for additional smoke if desired.

• Spritz breast every 45-60 minutes with apple juice/cider to prevent drying.

Monitoring Doneness

• Use a digital thermometer to test center of breast, away from bone.

• Target an internal temperature of 160-165°F.

• If breast is very large, test multiple spots to confirm doneness.

• When done, breast should register 165°F and juices run clear.

Letting the Breast Rest

• Allow breast to rest 20-30 minutes before slicing to retain moisture.

• Loosely tent with foil to keep warm.

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

Serving Up Smoked Turkey Breast

A smoked turkey breast makes for flavorful sandwiches, salad toppers or as an entrée paired with your favorite sides. Sliced thin, it’s perfect for appetizer trays. Or cube it up for snacks, pasta dishes or soup.

With the right prep and smoking technique, your Pit Boss pellet grill delivers juicy, smoke-infused turkey breast the whole family will devour. Adjust rubs and glazes to give each one its own unique flair.

The next time you get a turkey craving, skip the whole bird and try smoking just the breast. You’ll be thrilled with how easy it is to enjoy tender, smoky turkey any time of year with your Pit Boss grill.