smoker ChartsDATASHEET // CT-SM-077
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Bone-In Turkey Breast (Half or Whole, 5–7 lb / Smoked) in the smoker
Specification: 6 lb bone-in skin-on turkey breast dry-brined with kosher salt
Target Temp
250°F (121°C)
Indirect Smoke
Total Time
180–210 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
165°F (74°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 250°F (121°C) with your choice of wood. Prepare bone-in turkey breast (half or whole, 5–7 lb / smoked) (6 lb bone-in skin-on turkey breast dry-brined with kosher salt).
2
Cook
Cook for 180–210 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Internal temp reaches 165°F at the deepest part of the breast with rich amber mahogany skin Confirm internal temperature reaches 165°F (74°C). Rest for 20 minutes before serving.
Verification Basis & Testing Rig
National Turkey Federation & USDA FSIS Turkey Cooking Guidelines
Pro Tip: Dry-brine the skin uncovered in the refrigerator for 24 hours before smoking; drawing out surface moisture guarantees bite-through crispy skin.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)