Poultry · smoking times
How long to smoke Turkey breast (bone-in)
At 275°F, plan on 25 to 30 minutes per pound. A 6 lb turkey breast takes about 2.5 to 3 hours. Pull it at 165 to 170°F.
A bone-in turkey breast is the lean option, so watch the thermometer: it dries out quickly past 170°F.
Smoking time by weight
| Weight | 250°F | 275°F | 300°F |
|---|---|---|---|
| 4 lb | 2 to 2.5 hours | 1.5 to 2 hours | 1.5 hours |
| 6 lb | 3 to 3.5 hours | 2.5 to 3 hours | 2 to 2.5 hours |
| 8 lb | 4 to 4.5 hours | 3.5 to 4 hours | 2.5 to 3.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 165 to 170°F |
| USDA safe minimum | 165°F |
| Suggested rest | 20 to 30 min |
Plan your start time
Tips for turkey breast
- Pull at 165°F in the thickest part. Breast meat gets dry and stringy if it climbs much past 170°F.
- Start skin side up; a pan of water or broth in the smoker helps keep it moist.
- Rest 20 to 30 minutes before slicing across the grain.
Best wood
Apple, Cherry, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.