COOK IT.
Preheat your pellet grill or smoker to 300°F.
Remove your turkey from its brine and pat dry. To spatchcock your turkey, place breast-side down and insert scissors along one side of the spice and cut until the neck. Rotate so the neck is closest to you and repeat along the other side of the spine. Remove the spine completely.
Rotate the bird again so the feet are closest to you. Insert scissors between the breast and breast bone and cut through the neck area, being careful not to cut any skin. Flip the bird, cut-side down, and flatten out.
Using a marinade injector, inject your turkey with melted Cajun butter and season the outside liberally with Pit Boss Sweet Heat Rub.
Place on the grill and smoke until thighs and breasts reach an internal temperature of 165°F, about 3 hours
Let rest for 30 minutes, carve, and serve!