How To Smoke A Turkey Breast On A Pit Boss Pellet Grill

How To Smoke A Turkey Breast On A Pit Boss Pellet Grill? One of the most recognizable aspects of a Christmas dinner is the turkey. For some families, Christmas dinner isn’t complete without it. The majority of households will prepare a whole turkey. But what if you want to learn how to cook a turkey breast on a Pit Boss because you don’t want to prepare a complete turkey? Or perhaps they aren’t anticipating a large number of guests?

Using a Pit Boss Pellet Grill to Cook a Turkey Breast

If you want to cook a little turkey breast on your Pit Boss before tackling a whole turkey, you’ve come to the correct spot. I’ll guide you through the steps I took to prepare some delectable smokey turkey breast that will melt in your mouth.

To make the ideal turkey breast, you’ll need the following ingredients:

• Grilling with pellets
• Breast of turkey
• The right manner of cooking
• Your preferred spices or rubs
• A nice portable thermometer
• Some side dishes to go along with it

This may appear hard, especially if your only experience with cooking is chicken, burgers, and hot dogs.

However, I’ll go through each step to ensure the turkey is juicy and has just enough smoky flavor to leave your visitors wanting more.

If it isn’t already, London Broil should be a regular part of your supper menu. It’s a cheap piece of beef that can serve a big household and is quite simple to prepare. The main issue with cooking London Broil is that if you aren’t attentive, you will end up with dry, chewy, tasteless meat that is an unappealing grey hue.

London broil is a cooking style, not a specific piece of beef. The term refers to a method of high-heat broiling a seasoned piece of beef for excellent browning and taste. A top round steak is the most prevalent cut of beef in the shop branded “London Broil.” The top round is derived from the cow’s hind leg and can be rather rough.

 

Marinating, grilling, and slicing the meat thinly makes this inexpensive cut tender and tasty. If you can’t locate a top-round steak for your London broil, you may substitute flank, flap, or skirt for equally wonderful results. London broil is a cooking method that allows you to use different types of meat depending on what’s available.

London Broil Marinade

A marinade, in my opinion, is essential for grilling the greatest London broil. These long and thin slices of beef have a lot of surface area, which means there’s more room for flavor with a fantastic marinade. I like to keep my marinades basic and balanced by utilizing ingredients from my pantry and cabinets. What you’ll need is as follows:

• Olive oil
• Red wine vinegar
• Brown sugar
• Garlic
• Worcestershire sauce
• Salt and pepper
• Fresh rosemary

If necessary, don’t be scared to make substitutions. Olive oil replaces vegetable oil, red wine vinegar replaces balsamic or apple cider vinegar, brown sugar replaces honey, and fresh rosemary replaces dried rosemary (or even other herbs entirely). This marinade is intended to serve as a foundation for great outcomes. You can change it as you see fit!

Ingredients To Smoke A Turkey Breast On A Pit Boss Pellet Grill

1/2 tbsp Bourbon

2 tablespoons Pit Boss All-Purpose GSP Rub.

 1/4 tbsp Maple Syrup

2 tablespoons olive oil

1/2 teaspoon onion powder

a quarter cup of orange juice

9 pound WHOLE TURKEY BREAST WITH BONE-IN

1 halved sweet potato

2 tablespoons Tamari

1 tbsp dried thyme

also 1 pound of butter

1 yellow onion, peeled and halved

Other Tools How To Smoke A Turkey Breast On A Pit Boss Pellet Grill

Skillet made of cast iron

Towels, paper

Small frying pan

Whisk

Wood Pellet

Hardwood Pellets Pit Boss Hickory Blend

An Insider Tip

Allow 3 to 4 days in the refrigerator to properly thaw the turkey, then leave it out for 1 hour at room temperature before smoking.

Directions To Smoke A Turkey Breast On A Pit Boss Pellet Grill

• Rinse the turkey well with cold water and pat dry with paper towels.
• Rub the turkey with olive oil, then season it inside and out with a mixture of All-Purpose GSP Rub, onion powder, and dried thyme. Place in a cast-iron pan and prop up with onion and potato on either side. Place aside.
• Start your Pit Boss pellet grill on SMOKE mode and leave the lid open for 10 minutes before preheating to 250° F. Set up a gas or charcoal grill for low, indirect heat.
• Transfer the turkey on the grill and smoke for 3 to 3 1/2 hours, or until an internal temperature of 165 degrees Fahrenheit is attained, turning after 1 1/2 hours.
• Meanwhile, make the glaze: In a small saucepan over medium heat, melt the butter.
• Combine the bourbon, maple syrup, orange juice, and soy sauce in a mixing bowl. Bring to a boil, then turn down to low heat.
• Simmer for 10 minutes, or until the sauce begins to decrease and thicken somewhat. Place aside.
• After flipping the turkey, baste it with the glaze every 20 to 30 minutes.
• Remove the turkey from the grill and set aside for 20 minutes to rest before slicing and serving heated.
• Relish!

How to Cook A Turkey Breast On A Pit Boss Pellet Grill

The Pit Boss is one of the simplest and most delicious methods to cook your Thanksgiving turkey. The steps are listed below, and they are the same regardless of the kind of pellet grill you own.

• Warm up the grill.

Preheat the pellet grill to 225°F and keep it away from any combustibles. We’ll cook the turkey at a lower temperature for the first hour, then raise it to 350°F for the last hour.

• P-Setting

Unless you’re cooking in the snow or at a lower temperature, leave the P-setting at its default of P-4. Here’s an article that will assist you in determining the appropriate P-setting for frigid conditions.

• Get the Turkey Breast Ready

If you start the turkey at room temperature, it will cook more evenly and quickly. Remove it from the refrigerator one hour before grilling it.

• Preparing the Turkey Breast

Turkey can be seasoned the night before or up to two days ahead of time. The day before we cooked the turkey, we seasoned it with the Traeger Pork & Poultry rub.

We applied the rub over the turkey breast for approximately 30 minutes before putting it on the grill and letting it set.

• Place the turkey on a cooling rack.

Place the bird on the grate directly. Because you’ll be cooking it over indirect heat, make sure the sear plate is completely closed.

We coated it with extra spice as soon as we put it on the grill. Some individuals are frightened to season their meat on the pellet barbecue for fear of getting the grill filthy.

Don’t worry about it; just season the meat again before closing the cover.

Conclusion

I hope I have demonstrated how simple it is to prepare a smoked turkey on the Pit Boss pellet barbecue. The most difficult element is determining the right internal temperature.

Cooking it at a low temperature increases the risk of food illness. If you overcook it, it will be too dry to eat, and you will need a lot of water to wash it down.