Smoked turkey breast on the pit boss pellet grill

hey welcome back to another episode ofthe Western Union Grill Billy todaywe’re going to try to smoke a turkeybreast this is a bone-in turkey breastthat you can buy but again or bonelessbut oh I picked up a bone-in turkeybreast and we’re gonna give it a trytoday I’m just going to keep theseasonings simple nothing really outoutrageous nothing hard and it’s usingmy salt pepper and garlic this is notimpersonal bread you can guys can makeit however you want I use two parts saltto one part garlic to one part pepper Ithought that’s what either need to mixthis up and I just shake it up real goodand get it mixed up good in the shaperbottle and then we want to season thisup and get plenty on the surface allright we got the seasoned up real goodlike I said that’s just salt pepper andgarlic nothing difficult just somethingsimple to throw on this circuit and geta little color on the outside now beforeour season is I didn’t video but when Igot this out of the package I trimmedall the skin off of it and all theexcess fat so you just got the breastmeat exposed here which is what you wantyou don’t want to cook the skin whenyou’re smoking because it’s just goingto get all rubbery and nasty tasting somake sure you cut your skin off and allthe excess fat where you got the breastmeat exposed now we got a good seasoningon it then I’ve got my pellet grillfired up today the pit ball so I’m gonnaslip this at 300 degrees should be donein about between three to four hourswe’ll check it so what we’re looking foris an internal temperature of about 162degrees and then when we bring it in andlet it rest it’ll it’ll finish and getto about 165 on its own so it ought tobe good and tender and juicy and readyso let’s get it on the grill all rightit’s about time to get this turkey onthe grillI got it heated up to about 300 degreestold you earlier what I’ll use it I’musing the pit-boss brand competitionblend it’s a mixture of severaldifferent hardwoods I really like toplay brotherI bought the Blues in the 40 pound bagso you know I can go pick it up and Irecommend that it does really good sowhat we’re gonna do here is we’re gonnaget our turkey breast in there set itright in the middle of the rackwe’re gonna let that go for probably 45minutes to an hour come out here andcheck on it see what’s going on and thenwe’ll get our probe in it to monitor ourmeat temperature and when it gets up to162 163 we’ll take it out let it restbut when it gets up to about 140 or soI’m gonna come back out I’m gonna wrapit real good with aluminum fall for therest of the cook so we’ll see you thenall right it’s been a couple hours andthe internal temperature on our turkeysgo up to 143 you want to take this thingactually looking pretty good okay goodit’s our luminol fall wire gaugesticking out therewe’ll let that cook can we get aninternal temperature of about 160 to 163and then we’ll take it in to rest andfinish it’ll come up a couple moredegrees to one cease to five while itsresting and we’ll see what it tasteslike here a little bit so we’ll see youwhen our temperature gets right allright we got to the end the temperaturegot up on it and I brought it into theoven to let rest for about 45 minutes orso so I voted out here we’re going toslice it and see what we got good lookat that looks really good look at thatjuicy you see that yeah you see thejuice in that thing let’s get a cut hereof the skin while the actually skinlessI took the skin off let’s say goodbyefor them I put the spices on the outsideit kind of formed its own skin like abark in there but that meat is reallyreally good so next time you want to doyour turkey breast give this a tryturned out really goodit’s easy as pie put it in there let itget to 143 then wrap it up put a stickof butter in it let it get to about 165bring it in and let it rest for about 45minutes and it’s good to go that’s saltpepper garlic taste really good on thatso if you liked the video give me a likesubscribe my channel and this is Westernin USA and keep on grilling