Smoked Cajun Style Turkey Breast
GRILL MASTERS CLUB
feat. Fat Boy Cajun Rub and Fat Boy Creole Butter Injection & Marinade
Smoked Cajun Style Turkey Breast
Rated 5.0 stars by 2 users
Category
Thanksgiving
Cuisine
American
Ingredients
- 4 Tbsp Fat Boy Cajun Rub
- 1 ½ cups Fat Boy Creole Butter Injection & Marinade
- 4-6 lb Turkey Breast
- Injector
- Foil
Directions
- Get your smoker going at 275° with your favorite smoking wood/pellet.
- 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.
- 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.
- Next, season with the Fat Boy Cajun Rub (about 3 Tbsp) and let it sit for 10-15 minutes to let the seasoning adhere.
- 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!
