Smoked Turkey Breast on the Pit Barrel Cooker

Thanksgiving is coming up and most people cook the traditional Turkey. But what if you are only cooking for a few people, or people that only like the white meat? Why bother with a huge bird that will be way more food than you need?

In that case a Bone-In Turkey Breast might be the perfect solution. Today I use my Turkey hanger and smoke the Turkey Breast in my Pit Barrel Cooker. So easy to do, and everyone will be impressed with the smokey flavor it produces when you smoke it this way. Let me show you how.

Ingredients:

Bone-In Turkey Breast

BBQ Rub of your choice

Thaw your Turkey Breast in your refrigerator. Apply seasoning or BBQ Rub of your choice. Fresh chopped Rosemary and Thyme also are perfect to add some additional flavor.

Allow the Turkey Breast to hang out on your kitchen counter while you fire up your Pit Barrel Cooker. When ready apply some wood chunks to the lighted coals. I prefer using Apple or Cherry wood.

Hang in Pit Barrel Cooker and check temperature every hour, until turkey reaches an internal temperature of 165 degrees. If you desire crisper skin crack lid an inch or so to allow the temperature to increase, just keep an eye on it.

Once turkey reaches 165 degrees remove and cover with foil for 15-30 minutes to rest. Slice and enjoy!

To watch me prepare this recipe simply watch my video below.