Learn how to smoke a boneless turkey breast on a Pit Boss pellet grill, and why it is one of easiest, and most delicious, ways to smoke turkey!
We take you step-by-step through preparing your boneless turkey breast, setting up your Pit Boss for the cook, and smoking your turkey to perfection.
We love smoking turkey around here.
We’ve previously done our classic Pellet Grill Smoked Thanksgiving Turkey, a full Bone-in Smoked Turkey Breast, an Electric Smoker Turkey, as well as the juicy and fast cooking Spatchcocked Turkey on a Pellet Grill.
And for some extra fun who could forget our caveman style Easy Smoked Turkey Legs and the ever popular Trash Can Turkey.
Yes, you read that right. A whole turkey cooked in a metal trash can in under 2 hours. You’ve got to check that one out!
But we thought, when you are just in the mood for some good turkey on a busy weeknight, what could be simpler than a smoked boneless turkey breast right on our trusty Pit Boss pellet grill?
So let’s get started!
How to Prepare a Boneless Turkey Breast for the Pit Boss Pellet Grill
Remove from the Packaging and Season
Open up the packaging and remove any giblet bags, gravy starter packets, or any other items that may be packed in with the boneless turkey breast roast.
Don’t remove any cooking twine or netting around the raw boneless turkey breast as this will help the turkey initially hold its shape while it smokes on the Pit Boss.
Because there is not that much skin on a boneless turkey breast, we are not going to mess with any dry brining like we might with a whole turkey or a whole chicken where we are trying to get crispy skin.
We are going to simply coat the outside of the boneless turkey breast with one of our favorite BBQ rubs.
If you are having a hard time getting your BBQ rub to adhere, use a little bit of cooking oil such as regular olive oil to help it stick.
The Best Rub for a Pit Boss Smoked Boneless Turkey Breast
We have a great BBQ Rub Recipe from scratch in the recipe card at the bottom of the article, but if you want something easy right off the shelf, check out Three Little Pigs Kansas City Championship BBQ Rub.
It’s got a great flavor of not only typical BBQ seasonings but also onion, garlic, and even a little cayenne for some heat.
We love it on turkey…and chicken too!
The Best Wood Pellets for Smoking a Boneless Turkey Breast on a Pit Boss Pellet Grill
You will need to take a minute to think about what type of pellets you want to use to smoke a boneless turkey breast on the Pit Boss.
Straight mesquite and hickory will give a very aggressive smoke flavor on turkey and should be used only in small amounts mixed in with another type of pellet.
We suggest going for a milder smoke flavor by choosing oak or fruitwood pellets.
We especially like applewood pellets on turkey.
Pecan, apple, beech, alder, and cherry will all give great results.
- 100% all natural hardwood pellets
- The flavor is mild and fruity with a subtle sweetness that taste best with poultry, pork, seafood and lamb
For fun, you can choose your woods seasonally, using beech and cherry in spring and summer and pecan and apple into the fall and winter.
Also. there is no reason you can’t mix a few different kinds together in your Pit Boss!
For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Pit Boss hopper outside.
Pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container.
- Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket.
- Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry
- Wire-mesh filter separates wood dust from the pellets for a clean burn
- Heavy-duty plastic scoop to easily transfer pellets
How to Smoke a Boneless Turkey Breast on a Pit Boss Pellet Grill
We have previously covered how to season a Pit Boss, how to start a Pit Boss, as well as how to troubleshoot the smoke level of your pellet grill.
So if you need a more in-depth review on how to use your Pit Boss for the first time, check those articles out first!
But below is a brief overview of how a Pit Boss pellet grill works and how to start it up properly to prepare to smoke your food.
How a Pit Boss Pellet Grill Works
In order to cook ANYTHING well on a Pit Boss pellet grill, you need to first have a basic understanding of how a pellet grill works.
***Completely New to Using a Pellet Grill? No Worries!****
Hop over and check out this Complete Guide to Understanding How a Pellet Grill Works if you are interested in learning more in depth. We’ll be here when you get back!***
Add your Hardwood Pellets
First, you add hardwood pellets into the side hopper.
The Pit Boss pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor.
The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook.
How to Start up the Pit Boss Pellet Grill
- Fill your hopper with pellets as described above.
- Make sure the fire pot is cleaned out from the last cook and not full of ashes. You can remove it from the bottom and dump or vacuum it out and then put back and clip into place.
- Plug in and start up the pellet grill, keeping the lid open. Set the temperature dial to “Smoke” and press the “Power” button.
- If there are no pellets in the auger or firepot yet, only in the hopper, you need to now hold the “Prime” button until you hear pellets begin to drop into the firepot.
- The “Prime” feature on a Pit Boss pellet grill speeds up the auger so that pellets fill it quickly and get to your fire pot before the pellet grill “times out” from a lack of pellets coming into the fire pot.
- Once pellets are in the firepot, stop holding the “Prime” button and wait about 5-7 minutes with the lid open for the smoke being produced to turn from thick cloudy white to a clearer blueish color and for a torchy burner lighting sound. This means the fire rod has come up to temperature and has ignited the pellets. This means the pellets are ignited and the pellet grill is working. Now you can close the lid.
- Close the lid and change the temperature setting to 350°F. Pit Boss recommends always preheating to this temperature FIRST, even if you are eventually going to cook at different temperature.
- This will take about 10-15 minutes to preheat the grill.
- Using a good bristle free grill brush, clean off the grill grates.
- Now adjust the temperature to where you need it to cook your food.
Why Bristle Free Grill Brushes?
Check out our Ultimate Guide to How to Keep your Family Safe by using ONLY Bristle Free Grill Brushes, along with a selection of some of our favorites!
What Temperature do you Smoke a Boneless Turkey Breast on a Pit Boss Pellet Grill?
Set the Pit Boss temperature to 250°F, and let the grill come up to temperature.
If you used a rub or seasoning combination with NO sugar, feel free to bump the temperature to 300°F or even 325°F if you are crunched for time.
Because we want to impart as much smokey flavor as possible and also keep our Three Little Pigs Rub from burning, we are opting for a lower and slower cooking temperature.
How Long Does it Take to Smoke a Boneless Turkey Breast Roast on a Pit Boss?
Put your boneless turkey breast roast in the cooking chamber and let the Pit Boss do its thing!
Place a temperature probe, if you have one, in the center of the boneless turkey breast.
Otherwise, you can spot check later with an instant read thermometer.
Always use good insulated grilling gloves when rotating or moving the turkey around.
We like combining insulated cloth liner gloves with black BBQ disposable gloves over them much like the BBQ competition cooks use to protect their hands and limit constant hand washing or fumbling with BBQ tongs and spatulas when handling big roasts or briskets in their smokers.
- GLOVEWORKS Industrial Black Nitrile Gloves are constructed from medium-weight 5-mil nitrile. They measure 9.5 inches from fingertip to cuff.
- Nitrile industrial gloves are textured for enhanced grip. They offer excellent comfort and tactile sensitivity as well as strong barrier protection.
- Latex-free industrial gloves are ideal for those allergic to natural rubber.
You can rotate and flip the boneless turkey breast over during the cook so that it smokes and cooks evenly in the Pit Boss.
Even though the Pit Boss provides INDIRECT heat like an oven, we find there is still increased heat coming from the bottom, even at lower smoking temperatures, which tends to cook that side of the meat faster than the top.
So it’s always good practice to occasionally rotate and flip whatever you are smoking in your Pit Boss when you can.
A 3 lb boneless turkey breast roast will take about 3 hours on a Pit Boss at 250°F.
Again, you can raise the temperature up to 300°F if you don’t want as much smoke flavor or want to be finished faster.
Keep the lid closed as much as possible when you aren’t rotating or flipping, and use the temperature probes to tell you when the turkey is done.
Remove the Netting
Pro Tip: Take a minute to remove the cooking twine or netting on the turkey breast when it is about halfway finished cooking.
We found it much easier to remove it at this point vs. waiting until the turkey breast was fully cooked and the twine became more stuck to the meat.
If some seasoning comes off with it, simply sprinkle some more on and then place the turkey back on the Pit Boss.
At this point, the boneless turkey breast should be cooked enough to hold its shape without the need for the netting any longer.
How Do You Know When a Boneless Turkey Breast is Done Smoking on a Pit Boss?
You’ll want to monitor the internal temperature of the turkey breast roast as it cooks on the Pit Boss for doneness.
Your Pit Boss smoked boneless turkey breast is ready to eat when it hits an internal temperature of 165°F on your instant read thermometer.
If you don’t yet own an instant read thermometer, it’s going to be hard to really know exactly when that turkey is done cooking on the pellet grill.
One of our go-to and very affordable favorites is this affordable one from ThermoPro.
- 2.0 inches large auto-rotating backlit display: Meat thermometers for grilling has a 180° auto-rotating backlit display, making this kitchen thermometer perfect for left-hand users and allows you to use it in low light conditions
If you prefer a leave-in thermometer you can just monitor from your phone while visiting with guests or doing other stuff, then check out our newest favorite, the MEATER leave in thermometer.
It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you don’t need to carry a separate controller around with you like many other remote thermometers require.
It’s got a great free app that is constantly being updated and even has an algorithm to predict how much longer your type of meat will take to cook based on cooking temperature, target temperature, and current internal temperature.
It’s like a GPS for your meat!
- ► 2 Sensors, 1 Probe: Dual temperature sensors can monitor internal meat temperature up to 212°F and ambient / external temperature up to 527°F simultaneously. Dishwasher safe.
- ► Advanced Estimator Algorithm: Can estimate how long to cook and rest your food to help plan your meal and manage your time.
- ► Connectivity Suite: Monitor your cook from a phone or tablet over Bluetooth. Extend your range Using MEATER Link WiFi and MEATER Cloud to use Alexa and monitor your cook from a computer.
Anyways, back to our smoked boneless turkey roast…
Carving and Serving a Pit Boss Smoked Boneless Turkey Breast
Let the smoked boneless turkey breast rest for about 15 minutes before carving and serving so that the juice stays in the meat where you want it.
Carefully remove the cooking twine or netting from the turkey if you didn’t already before slicing and serving.
Slice the smoked turkey using a good meat slicing knife like our favorite from Mairico.
Make sure to cut in nice thick slices and only slice as much as you are serving at once to keep the meat from drying out.
Always store any unserved boneless turkey breast in its whole form to reheat later.
Smoked boneless turkey breast is great on its own with a little gravy, or you can pair it with our smoked twice baked potatoes and smoked green beans for a full meal prepared right on the Pit Boss pellet smoker!
Smoked broccoli, smoked asparagus, smoked carrots, and even smoked cauliflower are great if you’re eating healthy.
If you want something a little richer, check out our Sticky Smoked Sweet Potatoes or maybe some Pit Boss Smoked Baked Beans done in a cast iron skillet to cook and serve alongside your Pit Boss smoked boneless turkey breast.
And of course for dessert…smoked chocolate chip cookies or smoked apple pie!
Enjoy!
- IMPECCABLE PERFORMANCE: The long, ultra sharp blade is engineered to deliver highly precise cuts with minimal effort.
- PROFESSIONAL DESIGN, SUPERB QUALITY: Most desirable length by professionals. Sharp blade with premium stainless steel engineered to excel on all cuts of meats, including big roasts. It is also designed to last.
What Else Can I Smoke on my Pit Boss?
So glad you asked!
Check out some of our other favorite recipes below that can all be easily modified for a Pit Boss if not done so already.
Pork
- Pit Boss Pulled Pork
- Pit Boss Smoked Baby Back Ribs
- Pit Boss Smoked Pork Loin
- Pit Boss 3-2-1 Ribs
- Pellet Grill Smoked Pork Chops
- Pellet Grilled Bratwurst
- Gas Grilled Bratwurst
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Roasted Pig in Your Backyard
Beef
- Pit Boss Beef Brisket
- Pit Boss Smoked Beef Tenderloin
- Pit Boss Smoked Prime Rib
- Pit Boss Smoked Chuck Roast
- Pit Boss Smoked Beef Ribs
- Pit Boss Smoked Tri-Tip Roast
- Pit Boss Grilled Hamburgers
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Hot and Fast Pellet Grill Beef Brisket
- Pellet Grilled Steak
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Smoked Tomahawk Steaks
- Smoked Bottom Round Roast
- Smoked Sirloin Tip Roast
- Smoked Rump Roast
Seafood
- Pit Boss Smoked Salmon
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Easy Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Smoked Trout
- Smoked Tuna Steaks
Poultry
- Pit Boss Smoked Whole Chicken
- Pit Boss Smoked Chicken Thighs
- Pit Boss Smoked Chicken Breasts
- Pit Boss Smoked Chicken Legs
- Pit Boss Smoked Chicken Wings
- Smoked Chicken Leg Quarters
- Beer Can Chicken on a Pellet Grill
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcock Smoked Turkey on a Pellet Grill
- Smoked Chicken Salad
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
Lamb
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
Sides and Desserts
- Pit Boss Corn on the Cob
- Pit Boss Smoked Mac and Cheese
- Pit Boss Smoked Baked Beans
- Smoked Potato Salad
- Smoked Baked Potatoes
- Smoked Twice Baked Potatoes
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Sticky Smoked Sweet Potatoes
- Smoked Pineapple in a Maple Bourbon Sauce
- Smoked Carrots with a Honey Balsamic Glaze
- Smoked Hard Boiled Eggs
- Smoked Deviled Eggs
- Smoked Egg Salad
- Smoked Cream Cheese
- Smoked Cream Cheese Dip with Bacon and Cheddar
- Smoked Pig Shots
- Smoked Jalapeno Poppers
- Smoked Garlic
- Frozen Pizza on a Pellet Grill
- How to Steam Tamales
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
Pit Boss Smoked Boneless Turkey Breast
Equipment
- Pit Boss Pellet Grill
- Wood Pellets preferably apple or another fruitwood
- Large Cutting Board
- Internal Meat Thermometers
- Kitchen Shears to remove netting
- Carving Knife
- Insulated BBQ Gloves
Ingredients
- 1 3 lb Boneless Turkey Breast Roast thawed
- 1 Tbsp Olive Oil
- Your Favorite BBQ rub or our "In a Pinch BBQ Rub" below
In a Pinch BBQ Rub
- 2 Tbsp Dark Brown Sugar
- 2 Tbsp Paprika
- 1 Tbsp Kosher Salt
- ½ Tbsp Course Ground Black Pepper
- ½ Tbsp Chili Powder
- ½ Tbsp Garlic Powder
- 1 Tsp Onion Powder
- ¼ Tsp Cayenne Pepper optional
Instructions
Prepare the Boneless Turkey Breast
- Remove the boneless turkey breast from its packaging and set aside any gravy packets or giblet bags included.1 3 lb Boneless Turkey Breast Roast
- Clean, rinse, and pat dry the boneless turkey breast roast well with paper towels.
- Do not remove any twine or netting that is in place around the turkey.
- Brush a thin layer of olive oil all around the turkey breast to help the seasoning stick.1 Tbsp Olive Oil
- Mix together the In a Pinch BBQ Rub ingredients together and apply some to all sides of the turkey. Or use your favorite BBQ rub for turkey.Your Favorite BBQ rub or our "In a Pinch BBQ Rub" below, 2 Tbsp Dark Brown Sugar, 2 Tbsp Paprika, 1 Tbsp Kosher Salt, ½ Tbsp Course Ground Black Pepper, ½ Tbsp Chili Powder, ½ Tbsp Garlic Powder, 1 Tsp Onion Powder, ¼ Tsp Cayenne Pepper
Start the Pit Boss Pellet Grill
- Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side.
- Add your chosen pellets to the hopper, start the Pit Boss pellet grill, and put it on the "Smoke" setting. Make sure the flame broiler panel is CLOSED for indirect heat.
- If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.
- Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
- Next, set the temperature to preheat the Pit Boss pellet grill to 250°F and close the lid.
- Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
- Once the Pit Boss has come up to 250°F, clean the grill grates with a good grill brush, oil the grates, and close the lid.
Smoking the Boneless Turkey Breast on the Pit Boss Pellet Grill
- Position your seasoned boneless turkey breast on the oiled grates of the Pit Boss.
- Place an internal temperature probe if you have one into the center of the roast.
- Close the lid. Rotate and flip occasionally for even cooking. This will take about 3 hours total.
- After about 1.5 hours of smoking on the Pit Boss, use a pair of kitchen shears to remove the netting on the boneless turkey breast roast. Apply more rub if needed.
- When the internal temperature at the center of the boneless turkey breast has reached 165°F, carefully remove the turkey from the Pit Boss.
Rest and Carve
- Let the turkey rest for 15-20 minutes before carving to allow the juices to distribute.
- Carve, plate, and serve immediately.
Great instructions mate, thanks for sharing!