Recipe and video for smoked turkey burnt ends with sticky cranberry barbecue sauce
Thaw the turkey and remove from packaging.
Smoke at 225F degrees over indirect heat for two hours. The internal temperature should be around 135F.
Remove the turkey from the smoker, and let it rest while you make the sauce.
Add the cranberry barbecue sauce ingredients into a sauce pot and whisk until smooth. Cook over medium low heat, stirring often for 30 minutes.
Slice the turkey into one-inch cubes. Place in a pan, and toss with the sauce.
Heat the smoker to 400F degrees. Add the turkey directly to the grate in a single layer.