Smoked Pulled Turkey

4.91 from 11 votes

Mix up your BBQ game by making smoked pulled turkey. Tips for a quick thaw method, brine, rub and recipes for future meals.

Prep Time2 3

Cook Time7

Resting TIme1

Total Time2 11

Course: Main Course

Cuisine: American

Servings: cups

Brine: Remove the turkey from its packaging and remove the innards. Place the turkey in the turkey brine and refrigerate for 15 hours.
Heat Smoker: Heat the smoker to 275F degrees with an indirect zone. As an option, you can add 1 chunk pecan and cherry wood or use pecan and cherry pellets.
Season: Remove the turkey from the brine and pat it dry. Add a stick of butter in the cavity. Rub the turkey with mustard and sprinkle liberally with 2-3 tablespoons Turkey Rub. Place the turkey on a v-rack in an aluminum pan.
Smoke: Add the turkey to the smoker. Pour two cups water into the pan. Melt the remaining stick of butter and baste the turkey every hour. Continue cooking until the breast meat reaches 160F internal temp. It should take about 20 minutes per pound.
Rest: Remove the turkey from the grill and carefully place it in a brining bag. Set the bag on a towel in a cooler without ice for one hour. Save the drippings.
Pull: Remove the turkey from the cooler and bag. Pull the meat from the turkey, removing the bones and cartilage.
Season: Toss the pulled meat with the remaining tablespoon of Turkey Rub and any drippings you want to add.
Enjoy: Eat right away or save for later to use in many more recipes.