Web add turkey to brine.

Smoked turkey on pellet grill no brine. At this low temperature, plan. Sprinkle the turkey breast on all sides with sweet rub or turkey rub. Preheat the pit boss grill by putting a lot of pellets on the pellet hopper.

Add your seasoned turkey breast to the grill and close the smoker. Web remove the turkey breast from the brine and pat dry. Do your best to completely submerge the turkey.

Pat dry with paper towels. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees f. First time smoking turkey on the traeger?

Using kitchen shears or a sharp knife, remove the backbone by cutting along the sides of the backbone, then remove it entirely. Web place the turkey directly on the grill grates, close the lid, and smoke the turkey. Web in a pot or saucepan, combine the water, salt, bay leaves, rosemary, and black peppercorns.

At 225 degrees f, you can plan on approximately 30 minutes per pound for your turkey to smoke. Place the turkey + pan on the grill, uncovered. Web wet brining in cold water adds moisture and flavor using the process of osmosis.

Cook it at the right temperature (325°f), pick the right pellets (apple, pecan, and hickory are my favorites), and remove it when the. While the smoker is preheating, mix the ingredients for the turkey rub in a small bowl. Set your smoker to 250 degrees f.