How Long Does It Take to Smoke a Turkey Breast in a Kamado Joe?

Smoking a juicy, flavorful turkey breast in a Kamado Joe ceramic grill is a fantastic way to prepare this lean and tasty meat. With the right technique, you can infuse your turkey breast with delicate smoked flavor and cook it to tender, moist perfection.

But how long does it actually take to smoke a turkey breast in a Kamado Joe? This depends on a few key factors

The Size of the Turkey Breast

The total cook time is highly dependent on the size and weight of the turkey breast you are smoking. A small 3-4 pound breast may only take 2-3 hours, while a large 10-12 pound breast can take 4 hours or longer.

As a general guideline, plan on cooking for approximately 12 minutes per pound at a smoking temperature of 350°F So a 6 pound breast will need about 72 minutes total cook time (6 lbs x 12 minutes per lb)

Always use a good meat thermometer to check for doneness, as cook times can vary. The target finished temperature for turkey breast is 165°F.

The Smoking Temperature

The temperature you smoke the turkey breast at will impact total cook time. Lower smoking temperatures around 225-250°F will prolong the cooking, while higher heat around 325-350°F will decrease cook time.

A moderate 350°F temperature in the Kamado Joe is ideal for smoking turkey breast. This gives you the benefits of slow smoking while still cooking the breast at a reasonable pace.

If smoking at a lower temperature, extend cook times up to 15-20 minutes per pound. Monitor closely with a thermometer and allow the breast to cook until 165°F.

The Wood Used for Smoking

The type of wood used for smoking can also play a small role. Harder woods like hickory and mesquite impart more intense flavor, so cook times may be slightly faster. Milder fruit woods like apple and cherry smoke more gently, which may require a little more time for flavor absorption.

Good all-purpose wood choices for smoking turkey in a Kamado Joe include maple, oak, pecan, and fruit woods like apple, cherry, and peach. Use caution with heavy smoke from mesquite, as this can easily overpower the delicate flavor of turkey.

Brining the Turkey Breast

For the juiciest, most flavorful result, consider brining the turkey breast before smoking. A simple brine of salt, sugar, and aromatics allows the turkey to absorb additional moisture and seasons the meat all the way through.

Brined turkey breasts cook a little faster, as the moisture helps conduct heat more efficiently into the meat. If you do brine, reduce total cook time by about 10-15 minutes. Brining for just a few hours is enough to make a difference.

Key Tips for Smoking Turkey Breast

Here are some additional tips to ensure perfect smoked turkey breast every time:

• Allow the breast to air dry in the refrigerator uncovered overnight before smoking. This helps form a nice bark or crust.
• Smoke with the skin on for added flavor, then remove skin before serving if desired.
• Use a drip pan underneath to catch drippings, which prevents flare ups.
• Spritz occasionally with broth, juice, or cider to keep the breast moist.
• Allow 10-15 minutes of rest time before slicing for juicier meat.
• Carryover cooking will increase the final temperature 5-10°F after removed from the grill.

Step-by-Step Guide

Follow this simple outline for smoking turkey breast in a Kamado Joe:

1. Brine (Optional): Make a basic brine of 1 cup salt, 1/2 cup sugar, and aromatics per gallon of water. Submerge turkey breast and brine 4-6 hours. Rinse and pat dry.

2. Prepare the Kamado Joe: Set up for smoking with heat deflector plates. Add water pan or drip pan. Load wood chip box with desired smoking wood.

3. Get to Temp: Light charcoal and leave top and bottom vents fully open until temperature reaches 350°F. Add more charcoal as needed to maintain heat.

4. Smoke the Breast: Place turkey directly on grill grates, skin-side up. Smoke approximately 12 minutes per pound, until breast reaches 165°F internally.

5. Rest and Serve: Remove breast from Joe and tent loosely with foil. Allow to rest 10-15 minutes before slicing and serving.

With the right mix of time, temperature, and technique, you can enjoy incredibly juicy and flavorful smoked turkey breast using your Kamado Joe. Being patient and monitoring with a meat thermometer are key – this ensures the breast cooks fully without drying out.

Experiment with different brines and smoking woods to put your own unique spin on smoked turkey breast. The versatility of the Kamado Joe ceramic grill makes it easy to infuse this lean poultry with amazing smoked flavor.