BACKYARD HERO
JOE WHITFIELD aka “Ribeye Joe”
Pulled Smoked Turkey Recipe
Pulled Smoked Turkey Sandwich A visit to Nashville, Tenn. last year brought
me to an amazing barbecue shack call Hog Heaven. I tried an unbelievable-tasting smoked pulled turkey sandwich, so I decided I needed to make one at home. What a great item to serve friends and
family. I gathered some info on how to create a great sauce (with help from Steven Raichlin – Barbecue Bible Cookbook) . I highly recommend this dish for any occasion. It’s wickid good! Don’t forget to follow us: Facebook & Twitter @bbqing.
Here’s what you’re going to need:
• A smoker, as long as needed to fit the bird. In this case I used a Kamado Ceramic Cooker, but any smoker will do.
• Roast Rack (V rack) to hold the turkey, or you can use a Turkey Sitter if you have enough room to stand it upright in your smoker.
• Drip Pan to catch drippings – it sits under cooking grill, adds flavour, and can be used to create your own gravy later if you choose.
• 1 or 2 Wood Chunks (preferably Pecan, although Cherry or Apple would work as well).
• A leave-in thermometer or a digital remote thermometer if you want to be watching Hockey while it’s cooking (okay, maybe not this year).
• Meat Claws (Bear Claws) for pulling the turkey when it’s ready. You can also use forks if you don’t have a set of claws.
Cooking the bird: • Apply an optional favourite rub to the bird and leave it covered in the fridge for 12−24 hours (although you don`t need it, it`s great for turkey stock afterwards along with the carcass). • Set the bird on the grill (or on a Roast rack Turkey sitter etc.). • Cook at a low and slow temp between 225- 250F degrees and make sure you have it stable at the desired temperature before putting your turkey on. Add 1 or 2 chunks of Pecan wood on the charcoal (or pre-soaked woodchips if you are going to cook indirect on a gas bbq) • Set your bbq or smoker up to cook indirectly. • The key to a successful outcome will be maintaining the temperature on your smoker. • Keep a spray bottle full of apple juice on hand to quickly baste the bird every half hour (this may not be required as often, depending on your type of smoker).
Always keep the lid closed in
order to keep the smoke in and the heat relatively constant.
Start Pullin’! • When your bird is cooked through (180F internal temperature recommended), bring it in, wrap it in foil and let it sit at room temperature for 15 minutes. Then tear it, removing flesh from skin & bone. • Use Meat Claws or forks to pull the meat into
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fine strips and pile it all up in a roasting pan. • When you’ve got everything off the bones that you’re going to get, favourite BBQ sauce (I recommend the Pulled Turkey Vinegar sauce in The Barbeque Bible Cookbook) and pour in 1–1½ cups and mix it all up until the meat is all nice and moist. • Cover the pan in foil and take it back out to your smoker for another half hour. • You can serve it on any type of bun with your favourite fixings or on the plate with your favourite side dishes (squash, carrots,coleslaw, dressing, baked beans etc.)
Serve and get it into ya! Happy BBQing!
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60 BOUNDER MAGAZINE
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