Smoked Pulled Turkey

This is a tailgating favorite that the Bucs' fans decided to share. Tailgating has been taken to new heights. It's not just an eating event it's a cooking extravaganza that begins hours before the game begins.

Smoked Pulled Turkey
Serves:  Whoever comes first
Total Time:  2 days

For best results prepare the turkey the day before you plan to smoke it.
Rub Ingredients 
1 tablespoon mild paprika                                           2 teaspoons light brown sugar
1 ½ teaspoons hot paprika                                          ½ teaspoon celery salt
½ teaspoon garlic salt                                                  ½ teaspoon dry mustard
½ teaspoon freshly ground black pepper                    ½ teaspoon onion powder
¼ teaspoon salt                                  
Rub all over the skin and the interior and wrap the bird and let it sit overnight in the refrigerator.  Mix any leftover rub with apple juice and inject the bird from the inside being careful not to pierce the skin.
Smoke the bird on a low, slow heat.  Keep a spray bottle filled with apple juice to baste the bird every 30 minutes.
Vinegar Sauce
 Apple juice
2 cups cider vinegar                                                    1 ½ cups water
½ cup + 2 tablespoons ketchup                                   ¼ cup brown sugar
5 teaspoons salt                                                           4 teaspoons hot pepper flakes
1 teaspoon fresh ground black pepper                        1 teaspoon fresh ground white pepper
Mix it all up until the salt and sugar dissolve.  Refrigerate until ready to use.
When the bird is cooked thoroughly, wrap it in foil and let sit at room temperature for 15 minutes.  Then tear it removing flesh from the skin and the bones.  Use fingers or fork to pull the meat into fine strips and pile it all up in a roasting pan.  Pour the vinegar sauce over it and mix it all up until the meat is nice and moist.
Cover the pan with foil and place back in the smoker for 30 minutes.  If there is any sauce let set it aside for dipping.

Photo courtesy Editor B -Bart Everson, Creative Commons License.

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