Directions

1. Get your smoker going at 275° with your favorite smoking wood/pellet.
2. Start with removing your turkey breast from the package. Most of the time they are packaged in a brine, so I like to rinse the meat off in cold running water and then pat dry. If the turkey breast has skin on it, go ahead and remove.
3. Pour 1 cup of Fat Boy Creole Butter Injection & Marinade into a bowl or cup. Draw into the injector and inject into the breast in a 1x1 checkered pattern.
4. Next, season with the Fat Boy Cajun Rub (about 3 Tbsp) and let it sit for 10-15 minutes to let the seasoning adhere.
5. Place on the smoker until you hit an internal temperature of 160 °F. Now, you will want to pull from the smoker and place top side down on a sheet of foil. Pour the other ½ cup of the Fat Boy Creole Butter Injection & Marinade over the turkey breast and add about 1 Tbsp of Fat Boy Cajun Rub. Wrap up tightly in the foil and allow to rest for 30 minutes to 1 hour. Slice up and ENJOY!