The Ultimate Guide to Cooking Turkey Breast on a Pit Barrel Cooker

The Pit Barrel Cooker, with its unique vertical design, is one of the best smokers for cooking juicy, flavorful turkey breast. Unlike traditional horizontal offset smokers, the Pit Barrel’s vertical hang method allows heat and smoke to surround the turkey breast evenly for moist, tender meat infused with delicious smoky flavor.

Cooking turkey breast on a Pit Barrel Cooker yields incredible results, but there are some tips and tricks to get the most out of your cook. In this guide we’ll cover everything you need to know to make showstopping smoked turkey breast on your Pit Barrel from prep to carving.

Benefits of the Pit Barrel for Smoking Turkey Breast

• Even cooking: The vertical hang style allows smoke and heat to circulate all around the turkey breast, preventing hot and cold spots.

• Juicy meat Low and slow cooking retains moisture so the turkey stays tender and succulent

• Infuses smoky flavor The all-around exposure to smoke penetrates deep into the meat for intense smoky taste

• Easier temperature control: The consistent heat flow makes it easier to maintain an ideal smoking temp.

• Versatility: From whole bone-in breasts to smaller fillets, the Pit Barrel can handle turkey breasts of any size.

With the Pit Barrel’s specialized design, you’ll get deliciously smoked turkey breast every time. Now let’s go over tips for prep, cooking, carving, and serving.

Prep Tips for Turkey Breast on the Pit Barrel

Proper prep sets you up for smoking success. Here are some tips:

• Choose bone-in or boneless: Bone-in turkey breasts have more flavor, but boneless fillets cook faster. Choose based on your timing and taste preferences.

• Brine if desired: Soaking the turkey breast in a saltwater brine solution before smoking helps keep it extra juicy.

• Apply a dry rub: Coating the breast in a flavorful dry rub adds spice and depth. Let it penetrate the meat overnight.

• Prepare the smoker: Get your Pit Barrel ready by filling the charcoal basket and adding soaked wood chunks for flavor.

• Insert the hooks: Hang bone-in breasts on the Pit Barrel’s hooks, or place fillets directly on the grill grate.

Following these prep guidelines will lead to the best end product when cooking.

How to Smoke a Turkey Breast on a Pit Barrel Cooker

Once your prep work is complete, it’s time for the fun part – firing up the smoker! Follow these tips for smoking:

• Maintain temperature: Keep the Pit Barrel between 225-250°F, adding new charcoal as needed. Use the intake vents for airflow adjustments.

• Cook low and slow: Let the turkey breast smoke for approx. 2-3 hours until it reaches an internal temp of 165°F.

• Monitor progress: Check for doneness with a meat thermometer, not by time. Insert into the thickest part without touching bone.

• Add smoke: Toss a couple fresh wood chunks directly onto the charcoal every 45-60 minutes for constant smoke.

• Baste if desired: For added flavor and moisture, baste with a mop sauce or herb butter periodically.

With a little practice, you’ll become a pro at smoking turkey breast to juicy perfection on your Pit Barrel!

Carving and Serving Pit Barrel Smoked Turkey Breast

Once your turkey breast is smoked, it’s time to carve and serve this mouthwatering meat. Follow these tips:

• Let it rest: Allow the breast to rest 10-15 minutes before slicing to seal in the juices.

• Carve across the grain: Using a sharp knife, cut thin slices across the grain of the meat to maximize tenderness.

• Serve with pan drippings: Drizzle the sliced turkey with the flavorful drippings from the Pit Barrel’s hooks.

• Pair with favorite sides: Smoked turkey goes great with mashed potatoes, stuffing, green beans, cranberry sauce, and more.

• Make sandwiches: Pile sliced turkey on rolls with sauce for incredible smoked turkey sandwiches.

With proper resting and carving, your juicy smoked turkey breast will be a hit at mealtime!

Turkey Breast Smoking Times

Smoking times can vary based on the size and bone status of your turkey breast. Here are some general timeframes to expect:

• Whole bone-in breast (5-7 lbs): Approx. 2.5 – 3 hours

• Smaller bone-in breast (3-4 lbs): Approx. 1.5 – 2 hours

• Boneless turkey breast (2-3 lbs): Approx. 1 – 1.5 hours

• Turkey breast fillets: 45-90 minutes

Always rely on an instant-read thermometer rather than time to determine doneness (165°F). Cook times are estimates and can fluctuate.

Handy Turkey Breast Smoking Tips

• Brining is highly recommended for the juiciest meat. Dissolve 1 cup salt + 1 cup brown sugar per gallon of water. Soak 4-24 hours.
• Apply a dry rub right before smoking. A basic 50/50 salt and pepper rub always works, or get creative with spices!
• Use fruit wood for smoking, like apple, cherry, or pecan. The sweeter smoke complements poultry nicely.
• Place a disposable foil pan under the breast to catch tasty juices for basting, glazing or gravy.
• If the skin starts getting too dark, wrap the breast loosely in foil to prevent burning.
• Let the breast rest 15+ minutes before slicing for the juices to redistribute. Never slice immediately!

Follow these tips and you’ll end up with amazing smoked turkey breast off your Pit Barrel Cooker every time. Juicy, tender and bursting with flavor, it’s sure to become your new go-to method for cooking turkey breast. Pull up a chair, grab a cold beer, and let the Pit Barrel work its magic!