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Fire up your smoker, bringing the temperature to between 250°F and 275°F. Use post oak wood for smoking.

Carefully remove the skin from the large turkey breast. Trim away any loose pieces of meat or excess fat using a sharp knife.

Apply the Worcestershire sauce evenly over the entire surface of the turkey breast, rubbing it in thoroughly. This will act as a binder for the seasonings.

Generously season the turkey breast with the Cajun honey rub, ensuring both sides are completely covered.

Apply a heavy, even coat of 16 mesh black pepper to both sides of the turkey breast.

Fold the thinner parts of the turkey breast underneath the main body. This helps protect them from drying out during the smoking process.

Carefully place the seasoned turkey breast directly onto the smoker grates.

Smoke the turkey breast until its internal temperature reaches 160°F when measured with a meat thermometer in the thickest part. This will typically take 1.5 to 2 hours, depending on the size of the breast and smoker consistency.

While the turkey is smoking, prepare a double layer of heavy-duty aluminum foil. On the foil, add a few pats of butter, a drizzle of hot honey, and a light dusting of Cajun honey rub.
Once the turkey reaches 160°F, remove it from the smoker and immediately place it top-side down onto the prepared foil.

Add a few more pats of butter, a drizzle of hot honey, and another dusting of Cajun honey rub to the underside (now facing up) of the turkey breast.

Tightly wrap the turkey breast in the double layer of foil, creating a sealed packet.

Place the wrapped turkey into a warmer set to 140°F, or an insulated cooler with a towel draped over the turkey. Let it rest for 1 to 2 hours.

After the resting period, carefully unwrap the turkey. Slice it against the grain into desired thickness and serve immediately.


Fire up your smoker, bringing the temperature to between 250°F and 275°F. Use post oak wood for smoking.

Carefully remove the skin from the large turkey breast. Trim away any loose pieces of meat or excess fat using a sharp knife.

Apply the Worcestershire sauce evenly over the entire surface of the turkey breast, rubbing it in thoroughly. This will act as a binder for the seasonings.

Generously season the turkey breast with the Cajun honey rub, ensuring both sides are completely covered.

Apply a heavy, even coat of 16 mesh black pepper to both sides of the turkey breast.

Fold the thinner parts of the turkey breast underneath the main body. This helps protect them from drying out during the smoking process.

Carefully place the seasoned turkey breast directly onto the smoker grates.

Smoke the turkey breast until its internal temperature reaches 160°F when measured with a meat thermometer in the thickest part. This will typically take 1.5 to 2 hours, depending on the size of the breast and smoker consistency.

While the turkey is smoking, prepare a double layer of heavy-duty aluminum foil. On the foil, add a few pats of butter, a drizzle of hot honey, and a light dusting of Cajun honey rub.
Once the turkey reaches 160°F, remove it from the smoker and immediately place it top-side down onto the prepared foil.

Add a few more pats of butter, a drizzle of hot honey, and another dusting of Cajun honey rub to the underside (now facing up) of the turkey breast.

Tightly wrap the turkey breast in the double layer of foil, creating a sealed packet.

Place the wrapped turkey into a warmer set to 140°F, or an insulated cooler with a towel draped over the turkey. Let it rest for 1 to 2 hours.

After the resting period, carefully unwrap the turkey. Slice it against the grain into desired thickness and serve immediately.
