Hanging Turkey Breast on a Drum Smoker

This bone-in turkey breast is brined, injected, and coated in mayo and Cajun rub, then hung over the coals of a drum smoker at 225 F. After a 2 hour rest in a hot box, the meat is juicy and ready to slice.

Course BBQ, Holiday Recipes, Main Course

Cuisine American, BBQ, Cajun

Keyword drum smoker, smoked, spicy, turkey

Prep Time 30

Cook Time 3

Resting Time 2

Servings Servings

Calories 61kcal

Author Bon Appeteach

Ingredients

1 6 to 8 lb. Bone-in Turkey Breast cut in half

Injection

1 cup chicken stock
2 tbsp butter melted
2 tsp Cajun seasoning

Binder and rub

2 to 3 tbsp mayonnaise
3 to 4 tbsp Cajun BBQ dry rub or any rub

Basting

1 stick Butter melted

Instructions

Buy an already brined turkey breast or brine your own 12-24 hours in advance. See the notes section below for brining options.

Prep the turkey: Cut the brined bone-in turkey breast in half down the center, so you have two halves that hang evenly. Pat both halves very dry with paper towels, including the skin.
Make the injection: In a small bowl, stir together the chicken stock, melted butter, and Cajun seasoning until well mixed.
Inject the turkey: Fill the injector. Inject each half in a grid pattern, with spots about 1 to 2 inches apart, focusing on the thickest part. Push the needle in deep and press the plunger slowly as you pull it out. Use all of the mixture, about half for each side. If the butter firms up, stir the mixture again. Pat the surface dry.
Add the mayo binder: Spread a thin, even layer of mayo over the skin and the rest of each half. Use a light coat, not a thick one.
Apply the rub: Sprinkle the Cajun BBQ rub over every side of each half, including the edges and the bone side. Pat gently so it sticks.
Melt the basting butter: Melt the stick of butter and keep it warm near the smoker.
Set up the smoker: Light the charcoal following your smoker's directions. Set the vents to hold the drum smoker at 225 F and wait for the temp to settle. Add a chunk of smoking wood if you like. Set up the hooks so each half hangs on its own and doesn't touch the other half or the barrel wall.
Hang the turkey: Secure the top of each breast half onto a hook, and check that it's set firmly. Lower the turkey over the coals and close the lid right away. If you have a leave-in probe, place it in the thickest part of one half, away from the bone.
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 color, put on gloves and brush warm melted butter over the skin and top of each half. Close the lid quickly. Baste 2 to 3 times total to build the bark.
Smoke to 160 F: Start checking the temp at the 2-hour mark. Probe the thickest part of each half, away from the bone. Pull each half at 160 F, usually 2 to 3.5 hours total, depending on weight. If one half finishes first, take it off and leave the other hanging.
Rest: Wearing gloves, lift the turkey off the hooks and place it in a foil pan. Cover with foil. Set the pan in a cooler or hot box lined with towels, cover it with more towels, close the lid, and rest for 2 hours if possible.
Slice and serve: Cut the meat off the bone, following along the breastbone. Slice across the grain into 1/2 inch slices. Spoon the pan juices over the slices and serve.

Notes

Times are approximate. Cook to temperature, not the clock.

The temp should reach about 165 F during the rest. Check it before slicing.

Store leftovers in the fridge for up to 4 days.

Nutrition