Bone in Turkey breast
Tony Chachere’s Creole-Style Butter Injectable Marinade
Cajun seasoning
Weber Roasted Garlic Herb seasoning
Inject with 1/3 of Tony Chachere’s (pour the amount being used into a cup, so remaining is not contaminated as it will be used later). Season turkey with garlic herb seasoning and Cajun seasoning, both under and on top of skin. Place in aluminum pan on smoker set to 250° and cook until an internal temp of 180° is reached. Take off of smoker and let test until cooled enough to handle and shred. After shredding add 1/2 of the remaining marinade and Cajun seasoning to taste.
