Pit Barrel Smoked Turkey Breast is a two-ingredient quick hit for dinner and super easy to make with your favorite BBQ rub. Tender and juicy this whole bone-in turkey breast is an easy and flavorful dinner for any time of the year, not just for the holidays.
Thaw turkey breast in the refrigerator. Coat inside and out with bbq rub.
Get the Pit Barrel Smoker ready. Add some applewood wood chunks for extra flavor. The ambient temperature of the smoker should be 260- to 275 degrees.
Place the prepared turkey breast on the grate. Smoke for 2-3 hours or until the turkey reaches an internal temperature of 165 degrees.
Remove from smoker and place on a baking sheet covered in foil. Allow the turkey to rest a few minutes prior to serving.
Serve immediately, or store in an airtight container for up to one week. Freeze up to three months, and thaw in the refrigerator prior to serving or reheating.
Notes
For additional flavor you can also brine the turkey overnight prior to smoking. If your Pit Barrel Smoked Turkey Breast is getting to much color on it then wrap in foil until it is done cooking.