Prepare the turkey in the spatchcock style, cutting out the backbone with poultry shears.
Loosen the skin of the turkey from the flesh, without tearing or removing the skin.
Combine the 1/2 cup Cattleman’s Grill Butcher House Brine and 1/4 cup Cattleman’s Grill Cajun Fusion Rub. Mix well. Rub all over the flesh and skin of the turkey.
Place the turkey skin side up on a wire rack over a sheet pan. Transfer to the refrigerator, uncovered, and allow the turkey to dry brine for 48 hours.
Remove the turkey from the refrigerator.
Build a hot charcoal bed in the Kamado Joe Classic III ceramic charcoal grill. Set up for smoking/indirect grilling and stabilize the temperature at 300ºF.
Combine the melted butter with the Cattleman’s Grill Pit Fire Hot Sauce and Cattleman’s Grill Cajun Fusion Rub. Load the mixture into a pistol grip injector.
Inject the turkey in a grid pattern, filling the breasts, then moving on to the thighs and legs.
Rub the excess Cajun butter over the skin of the turkey, then dust the skin with a little more Cattleman’s Grill Cajun Fusion Rub.
Place the turkey directly on the grill grates of the Kamado Joe.
Smoke the Cajun Turkey until the internal temperature reaches 145ºF in the deepest part of the breasts, about 90-120 minutes. Then, open the airflow at the top and bottom of the grill wide-open. Allow the temperature of the grill to climb while the turkey continues cooking.
Cook until the internal temperature reaches 155ºF in the deepest part of the breasts. Remove the Smoked Cajun Turkey from the grill and allow the turkey to rest for 20-30 minutes before carving.