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Pit Boss Smoked Turkey Breast Recipe with Brine Recipe

Pit Boss Smoked Turkey Breast Recipe with Brine Recipe is perfect for holiday dinners or special occasions! The brine makes the turkey flavorful and juicy!! Allowing the turkey breast to be in the brine for 24 hours allows for the meat to be juicy and absorb the flavor of the seasoning as well! The brine also adds flavor to the skin of the turkey when it is crispy as well.
Prep Time10 mins
Cook Time6 hrs
Course: Entree
Cuisine: American
Servings: 25 Servings
Author: Guy Who Grills

Ingredients

  • 1 Turkey
  • Water
  • 1/2 Cup Salt
  • 1/2 Cup Garlic Salt
  • ¼ Cup Montreal Steak Seasoning
  • ¼ Cup Worcestershire sauce
  • 4 Tbsp Black Pepper

Instructions

HOW TO MAKE THE BEST SMOKED TURKEY BRINE

  • Thaw your turkey breast fully to food safety standards.
  • Find a large container that can be sealed and kept with ice in it or in the fridge.
  • Add all of your dry ingredients to the container and then add in your water.
  • Mix up the water in the cooler or container with a whisk then set in the turkey breast.
  • Rinse your turkey breast off with cold water, you could skip this step but I did it to make sure I had washed off any remaining turkey blood.
  • I added more water until the turkey breast was covered as much as it could be.

HOW TO MAKE PIT BOSS SMOKED TURKEY BREAST:

  • I smoked this turkey breast in the Pit Boss Pro Series 1100.
  • The day you are ready to smoke your turkey breast pull it out of the brine and allow it to reach room temp before smoking it.
  • Now, this is where it pays to know how your smoker cooks and how you like to smoke.  I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.
  • My turkey breast was 8 lbs I smoked the breast on the smoke setting for three hours then turned it up to 200 for another 5 hours! You do have wiggle room in cook times.  You can turn the temperature up to cook it faster but I had a chill Sunday so low and slow is how it went!
  • Use a meat thermometer to make sure your turkey reaches an internal temp of 165 before removing it to serve!
  • Slice and serve!