Coated in a thick layer of mustard and celery salt before hitting a pecan wood fire.
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Preheat your smoker to 275°F (135°C) using pecan wood for a sweet, nutty smoke profile.
Remove the giblets from the turkey and pat the skin completely dry with paper towels to ensure the mustard sticks.
In a small bowl, whisk together the celery salt, Cajun seasoning, paprika, pepper, garlic powder, and onion powder.
Generously coat the entire exterior of the turkey with the yellow mustard, using your hands to create a thick, even binder.
Sprinkle the spice blend over the mustard-coated turkey, pressing gently so the rub adheres to form a thick crust.
Place the turkey on the smoker rack and close the lid, maintaining a steady temperature throughout the cook.
Smoke the turkey until the internal temperature reaches 165°F in the thickest part of the breast, typically 12-15 minutes per pound.
Remove from the smoker and let the turkey rest for at least 30 minutes before carving to keep the juices inside.
