Ingredients

1 bone-in turkey thigh
Favourite BBQ dry rub
6 Tbsp mayonnaise
3 Tbsp apple cider vinegar
1 Tbsp yellow mustard
1 tsp fresh lemon juice
1 garlic clove, mashed
1 tsp horseradish
Coarse sea salt and ground black pepper to taste
Brioche rolls
Slaw
Pickles

Preparation

1. Pat down turkey thigh with paper towels. Lightly dust thigh with favourite bbq dry rub.
2. Remove slides from Gravity Series grill. Open charcoal hopper doors. Pour in charcoal if needed and fill hopper. Light. Turn on and set temperature to 135°C. Throw in a chunk of cherry wood.
3. Place turkey thigh in grill and smoke for 4-5 hours or until internal temperature has reached 80°C.
4. While turkey is smoking, mix together the mayonnaise, apple cider vinegar, mustard, lemon juice, garlic, horseradish, sea salt, and black pepper.
5. Once turkey has reached internal temperature of 80°C, remove from grill. Use two forks to pull the meat apart.
6. Slice each brioche roll in half and toast quickly on grill. Place pulled turkey on roll, adding slaw and drizzling with Bama white sauce. Finish by adding a sliced pickle on top.

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