Hanging Turkey Breast on a Drum Smoker

Learn how to make hanging smoked turkey breast on a drum smoker with a wet brine, buttery injection, and Cajun seasoning for juicy, smoky results.

If you’re looking for a new way to smoke turkey breast, try hanging it right over the coals using a drum smoker. This method uses turkey hooks to suspend a bone-in turkey breast inside the smoker, allowing the heat and smoke to circulate the meat as it cooks. It’s a fun alternative to cooking turkey directly on the grill grates and a great technique to try when you’re planning your next holiday meal.

For this recipe, I start with a wet-brined turkey breast, inject it with a buttery stock mixture, and coat it with mayonnaise and my Cajun seasoning rub. Then, I hang it inside my Oklahoma Joe’s Bronco drum smoker and let it smoke low and slow at 225°F. After cooking, the turkey rests before slicing, giving you juicy, flavorful meat that’s perfect for a smaller Thanksgiving gathering or any occasion when you want smoked turkey without cooking a whole bird.

Make sure to check out my more traditional method for smoking a whole turkey breast or give my oven-based cheesecloth turkey recipe a try too.

Why This Recipe Works

• Hanging promotes even smoke exposure. Suspending the turkey breast allows heat and smoke to circulate the meat without the skin resting against a grill grate.
• Brining and injecting add flavor. A wet brine seasons the meat throughout, while a butter and stock injection adds another layer of savory flavor.
• Mayonnaise helps the seasoning adhere. The thin coating gives the Cajun rub something to cling to and helps the skin develop color as it cooks.
• A long rest helps retain moisture. Resting the turkey after smoking gives the juices time to redistribute before slicing, helping keep the meat moist and tender.

Ingredients

Turkey and Brine

• Bone-in turkey breast, cut in half
• Wet brine (my apple cider brine or champagne brine)

Injection

• Chicken stock
• Butter, melted
• Cajun seasoning

Binder and Rub

• Mayonnaise
• Cajun BBQ dry rub (or other BBQ rub you prefer)

Equipment

• Drum smoker (I use the Oklahoma Joe’s Bronco)
• Hooks for hanging (mine come with my smoker)
• Lit charcoal
• Meat injector
• Instant-read or probe thermometer
• Cooler or hot box and clean towels

Substitutions

• Rub: Any BBQ or poultry rub works. Check the salt level, since the brine and injection add salt too.
• Binder: Mayo helps the skin brown, so it’s my pick. A light coat of oil will also hold the rub.
• Stock: Turkey stock or low-sodium chicken stock both work.

1. Wet Brine the Turkey (Optional)

Cut the bone-in breast in half down the center, so you have two halves that hang evenly. Place both halves in your wet brine and refrigerate at 40 F or below for 12 to 18 hours. Make sure the turkey stays fully covered. I often use my apple cider brine or champagne brine for this. When it’s done, take the turkey out, discard the brine, and pat both halves very dry, including the skin. If you bought a pre-brined turkey, skip to the next step and just pat it dry.

2. Inject the Turkey (Optional)

Stir 1 cup of chicken stock, 2 tbsp of melted butter, and 2 tsp of Cajun seasoning together in a small bowl. Fill your injector and inject each half in a grid pattern, with spots about 1 to 2 inches apart. Focus on the thickest part of the breast. Push the needle in deep, then press the plunger slowly as you pull it out. Use all of the mixture, about half for each side. If the butter starts to firm up, stir it again. Pat the surface dry when you’re done.

3. Add the Mayo and Rub

Spread a thin, even layer of mayo over the skin and the rest of each half. A light coat is all you need. The mayo helps the rub stick and helps the skin brown. Cover every side with the Cajun BBQ rub, including the edges and the bone side, and pat it gently so it sticks. Any rub will work here.

4. Set Up the Drum Smoker

Light the charcoal following your smoker’s directions. Set the vents to hold the barrel at 225 F, and wait for the temp to settle before you add the turkey. Add a chunk of smoking wood if you like. Set up your turkey hooks so each half hangs on its own and doesn’t touch the other half or the wall of the barrel. While the smoker heats, melt 3 to 4 tbsp of butter for basting and keep it warm nearby.

5. Hang the Turkey

Secure the top of each breast half onto a hook and check that it’s set firmly. Lower the turkey into the smoker so it hangs over the coals, and close the lid right away to hold the heat. If you have a leave-in probe, place it in the thickest part of one half, away from the bone.

6. Smoke and Baste

Hold the smoker at 225 F, adjusting the vents a little at a time. After about 1 hour, when the rub has set and the skin has some color, put on heat-safe gloves. Use a long-handled silicone brush to brush warm melted butter over the skin and top of each half. Close the lid quickly so you don’t lose heat. Baste 2 to 3 times total. The butter helps build a deep, rich bark on the skin.

7. Smoke to 160 F

Start checking the temp around the 2 hour mark. Probe the thickest part of each half, away from the bone. Most breast halves take about 2 to 3.5 hours, depending on their weight (see the time chart below). Pull each half at 160 F. If one half gets there first, take it off and leave the other one hanging. Cook to temperature, not the clock.

8. Rest in a Hot Box

Wearing gloves, lift the turkey off the hooks and place it in a foil pan. Cover it with foil. Set the pan in a cooler or hot box lined with towels, cover it with more towels, and close the lid. Rest for 2 hours. The long rest softens the skin a bit, but it keeps the meat juicy, and I find it’s worth it.

9. Check the Temp

The temp climbs to about 165 F while the turkey rests. Check the thickest part before you slice. It should read at least 165 F. If it reads lower, put the turkey back in the smoker until it reaches 165 F.

10. Slice and Serve

Cut the meat off the bone, following along the breastbone. Slice across the grain into slices about 1/2 inch thick. Spoon any juices from the foil pan over the slices and serve right away.

Time and Temperature Charts

These times are approximate. Weather, wind, charcoal, and how often you open the lid all change the cook. Use the temperature as your guide.

Smoke Time at 225 F

Weight of each breast half	Approximate smoke time	Pull temp
2.5 to 3 lb	2 to 2.5 hours	160 F
3 to 3.5 lb	2.5 to 3 hours	160 F
3.5 to 4 lb	3 to 3.5 hours	160 F

Temperature Guide

Stage	Target temp	Notes
Smoker	225 F	Hold steady with the lid closed
Brine	40 F or below	Keep it in the fridge the whole time
Pull from smoker	160 F	Thickest part of the breast, away from the bone
After the 2-hour rest	165 F or higher	Check before slicing
Hot box or cooler	Above 140 F	Towels help hold the heat

Sample Timeline for a 6:00 PM Dinner

Time	Step
10:30 AM	Take the turkey out of the brine, pat dry, and inject
11:00 AM	Add mayo and rub, then light the charcoal and bring the smoker to 225 F
11:30 AM	Hang the turkey and close the lid
1:30 PM	Start checking the temp
1:30 to 3:00 PM	Pull at 160 F, then start the 2 hour rest
3:30 to 5:00 PM	Rest ends. Check for 165 F
5:00 to 5:45 PM	Hold in the cooler until it’s time to slice
6:00 PM	Serve

Tips and Variations

• Cook to temp, not time. Drum smokers run differently from day to day, so rely on your thermometer.
• Check the temp in two spots. Probe the thickest part of each half, away from the bone.
• About the skin. The long rest softens the skin a bit. I think it’s worth it for the juicy meat. If you want firmer skin, shorten the rest to 30 to 45 minutes.
• Skip the second salt. The brine and the injection both add salt, so use a rub you like and taste the finished meat before adding more.
• Pick your wood. Apple, cherry, and pecan are good picks for turkey.
• Swap the flavors. Use a different rub, brine, or injection seasoning to change the flavor.
• Storage. Refrigerate leftovers within 2 hours of slicing. Keep them in an airtight container for up to 4 days, or freeze for up to 3 months.
• Reheating. Warm slices gently in a pan with a splash of chicken stock to keep them moist.

What to Pair With

Start with my make ahead turkey gravy recipe and this crunchy kale Caesar salad. My favorite sides to pair with smoked turkey are my popular and well loved smoked mac and cheese, this sourdough stuffing recipe, smoked stuffed mushrooms, or some bulgur pilaf.

You can also use the leftover bones to build your own slow cooker turkey stock to make soups.

FAQ

More Recipes To Try

Turkey Pot Pie with Stuffing Crust

Smoked Turkey Legs

Turkey Pastrami Recipe