Smoked Boneless Turkey Breast on the Weber Kettle

Remember those Thanksgivings in the ’80s, when Dad would fire up the Weber in the backyard even if snow was falling? The smell of charcoal mixing with turkey fat, the sound of that metal lid clanking—it was a simpler time. That’s the vibe I chased in my latest cook: a boneless turkey breast smoked low and slow on the Weber Kettle using the classic snake method.

Why Go Boneless?

If you’re a Gen X guy juggling work, kids, and the holiday rush, this one’s for you. No wrestling a 20-pound bird, no marathon cook—just a 3–4 lb. boneless turkey breast that smokes to perfection in a couple of hours. It’s the ideal size for a small Thanksgiving or weekend dinner, feeding four to six without taking over your entire day.

And here’s the best part: boneless turkey breast soaks up flavor like a sponge, especially when you use an injection. That’s where the Butcher BBQ Pistol Grip Injector comes in—it’s built for precision and power, pushing that injection deep into the meat for juicy results every time.

What You’ll Need

• 3–4 lb. boneless turkey breast, thawed
• 1 bottle Butcher BBQ Original Bird Booster for injecting
• Butcher BBQ Pistol Grip Injector
• My homemade turkey rub:
• 2 tbsp smoked paprika
• 1 tbsp fine kosher salt
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp rosemary
• 1 tsp dried mustard
• Charcoal briquettes
• Applewood chunks or chips
• Butter or Parkay spray for basting

Prep the Boneless Turkey Breast

Prep is quick and easy:

1. Pat dry the turkey breast with paper towels.
2. Using your Butcher BBQ Pistol Grip Injector, inject the Bird Booster mixture in a grid pattern. Use about 1/8 cup of Bird Booster powder mixed with 1 cup of water for this size cut.
3. Season evenly with the homemade turkey rub, coating all sides. Let it rest for 30–60 minutes while you set up the grill.

That rub smells amazing! It has a hint of BBQ smoke and a touch of rosemary to keep that Thanksgiving flavor alive.

Weber Kettle Snake Method Setup

Now, let’s fire up the Weber Kettle using the snake method—old-school, reliable, and perfect for steady low-and-slow cooking.

1. Line charcoal briquettes in a “C” shape around half the grill, two briquettes wide and two high.
2. Add three applewood chunks along the snake for that sweet, mild smoke.
3. Light 8–10 briquettes at one end of the snake and let them gradually ignite the rest as it burns around.
4. Set a drip pan in the center and fill it halfway with water.

You’re aiming for a grate temperature between 240–260°F (115–126°C). Once you’re dialed in, place the turkey breast in the center of the grate.

Smoking & Basting

Insert a probe thermometer to track internal temperature and let the Weber do its thing.

• After 2 hours, baste with melted butter or Parkay spray to keep the surface golden.
• Rotate the breast if needed for even color.
• If the skin starts drying out, a quick spritz of water helps keep it moist.

When the internal temp reaches 160°F (71°C), double-check with an instant-read thermometer. Pull it off the smoker—carryover heat will bring it up to 165°F (74°C) while it rests. Tent loosely with foil for 15–30 minutes before slicing.

If you placed a pan under your turkey, those drippings make an incredible base for gravy.

A Few Tips from the Pit

1. Don’t skimp on the injection. The Bird Booster and Pistol Grip Injector combo keeps the meat juicy, even if you overcook slightly.
2. Watch your snake. If the line breaks or dies out around the bend, relight with a few hot coals.
3. Leftovers? Use them for smoked turkey chili or a turkey noodle soup that’ll bring back childhood memories.

In Conclusion

There you have it—a simple, flavorful way to smoke a boneless turkey breast on your Weber Kettle. It’s quick, low-stress, and packed with that nostalgic backyard BBQ flavor.

Tag me if you try it and share your Weber stories, I’d love to hear how your cook turned out. Here’s to Thanksgivings that feel like home, just with a little more smoke.