Pit Boss Smoked Turkey Recipe
After the butter is well melted I finish the smoke breast down so the breast is self basting the rest of the cook.
Pit boss smoked turkey recipe. If your turkey has been brined carefully rinse the exterior of the turkey with cold water. Always take temps in the thigh and dont overcook. Add the brining mixture and 4 cups of water in a saucepan and bring to a boil.
Separate the skin from the defrosted turkey breast and insert butter mixture into the pocket covering. Preparing the Turkey for the Smoker. After your turkey has been completely prepped start your Pit Boss Grill and Smoker and set it to 275F.
Close the bag and refrigerate for 1 hour per pound of turkey. Remove the neck and giblets from the inside cavity of the bird. Hang the turkey s in the center of the Pit Barrel so that the T-bar straddles the center of the rods and secure the lid.
This will catch all of the drippings. Move charcoal to the side for indirect cooking. 2 Tablespoons of your favorite smoked turkey rub.
Cook at 275 until the breast and thigh meat internal temperature has reached 165F to 170F. First up remove your defrosted turkey from the packaging. This is the easiest part and since we are not adding any stuffing to the turkey the time to cook will only be around 3 to 4 hours with a 12lbs turkey.
Allow butter to melt stir occasionally. Smoked Turkey in a Pit Boss Pellet Smoker - YouTube. PIT BOSS SMOKED TURKEY RECIPES.