Texas-Style Smoked Boneless Turkey Breast (Skinless)

Ingredients

• 4–6 lb boneless turkey breast (skin removed)
• 2–3 tbsp melted butter (for finishing)
• 1–2 tsp kosher salt (or to taste)
• 1–2 tsp freshly cracked 16 mesh black pepper
• 1/2–1 tsp garlic powder (lightly, optional)

Instructions

1. Prep the Turkey

1. Pat the skinless turkey breast dry with paper towels.
2. Season evenly with salt, 16 mesh black pepper, and a light dusting of garlic powder.
3. Let it rest at room temperature for 20–30 minutes while preparing the grill.

2. Prepare the Grill

1. Light charcoal in a Weber Kettle and set up for indirect heat.
2. Maintain a steady temperature of 250°F.
3. Add Texas-style wood chips, such as post oak or pecan, for authentic Texas smoke flavor.

3. Smoke the Turkey

1. Place the turkey breast on the indirect heat side of the grill.
2. Cover and smoke until the internal temperature reaches around 150°F.

• • Usually 2–3 hours, depending on breast size.

4. Butter and Foil Finish

1. Remove the turkey breast from the grill.
2. Place it on heavy-duty foil and brush generously with melted butter.
3. Wrap tightly in foil and return to indirect heat.
4. Cook for an additional 15–20 minutes, until the internal temperature reaches 165°F.

5. Rest and Serve

1. Remove from the grill and let rest 10–15 minutes in the foil.
2. Slice and serve.

Tips

• Skinless turkey can dry faster; butter wrapping is key for moisture.
• Use a digital meat thermometer for accuracy.
• Minimal seasoning lets the Texas-style post oak or pecan smoke flavor shine.