1. Set a grill/smoker to 275°F and add the wood chunks.
2. Coat the turkey breast with a light layer of olive oil, then season with salt, pepper, and Cajun seasoning to taste. (Some like their turkey saltier and spicier, and some don’t!)
3. Smoke the turkey for 30 minutes per pound based on the packaged weight or until the internal temperature in the meatiest part of a breast reaches 160°F.
4. While the turkey is smoking, in a small saucepan, combine the honey, pecans, and butter and heat over medium heat, stirring continuously to prevent the bottom of the pan from burning. Remove from the heat and let rest for 15 minutes before carving.
5. Place the turkey breast on a serving tray and pour over the honey glaze, then carve to serve.
