How To Smoke A Turkey On A Pellet Grill Pit Boss. You’re now ready to start cooking on your pit boss! Place the turkey on the grill and cook at 180℉ for up to 3 hours.
The spatchcock method allows for even cooking of the bird and gets more surface area of the turkey browned and crispy. We repeat this as many times as we need to until the turkey is fully submerged in the brine. Transfer the turkey on the grill and smoke for 3 to 3 1/2 hours, or until an internal temperature of 165 degrees fahrenheit is attained, turning after 1 1/2 hours.
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It Depends On Many Factors As Smoking Turkey Breasts Does Not Only Take On The Time Of Cooking.
Then place the turkey breast side down on the grate. How do you smoke a turkey in a pit boss pellet smoker? Pull the pit boss out of the garage, storage building or away from the wall.
Preheat The Smoker To 225/250F.
This is the first turkey i have ever smoked and it turned out to be the best turkey i’ve ever made. First, you need to preheat the pellet grill to 400 degrees fahrenheit. How to cook a turkey breast on a pit boss pellet grill.
You Need To Use The Indirect Cooking Method On A Pit Boss Pellet Grill.
How to smoke a turkey on a pellet smoker (pit boss 456 pellet grill) watch later. This will catch all of the drippings. I decided to smoke a turkey before thanksgiving because many of you have asked for this and i also wanted to get a practice round in.
First, Wash The Turkey Under Running Water For A Few Minutes To Remove The Excess Brine, Then Pat It Dry With A Clean Cloth Or Paper Towels.
Then, add a few cups of water to the pan at the beginning of cooking to ensure the drippings do. Remove the brined turkey from the ref. How long does it take to smoke a turkey on a pellet smoker?
Remove Turkey From Bine And Pat Down With Paper Towels To Remove Excess Solution.
Once turkey has been seasoned start your pit boss smoker by turning it to 275 degrees. If you want to make gravy, place an aluminum pan or baking sheet on the grill rack and a wire cooling rack inside the pan. Bourbon glazed smoked turkey breast.