Most Texas BBQ joints serve smoked turkey, and for a good reason.... it's really good, and a healthier option to some of the higher fat options. I've been using this method for decades and a month ago I entered a (virtual) turkey completion (COVID-19 has cancelled many competitions) and I documented the entire cook because the cooks submit photographs that judges view.
The first turn-off to smoked turkey is the skin. In order to have a smoky and moist product for a main meal or for sandwiches.... the skin usually comes out rubbery. I solve that problem by removing the skin and throwing it away! Now I get seasoning and a bark on the meat.... and have full control for the entire cook. For the contest I used both breast and thigh, and here is the rundown. I removed each side of breast by turning the whole breast backbone UP. Slice off each half-breast aiming your knife toward the ribs. Just like filleting a fish. I cut the drumsticks and wings off, reserving them for another cook. I made broth with the carcass.
Here we are seasoned. The liquid in the pan is some injection that leaked out.
On the pit. I'm using a raised indirect set-up.
Here are the half-breasts going into the wrap with some butter broth. The outside face is down in the foil.
Same for the thighs but I used a pan instead of a foil pouch.
Cooks must submit a recipe, so here is my write-up.
Like I said, this technique can be used for boneless chicken breasts too. The rub and seasoning is totally optional. Also, forgoing the butter and just using broth is a healthier option. My favorite rub is a little salt and a lot of black pepper. This is generally what you get in Texas and they just refer to it as "Texas style". The turkey wings still have skin, but the half-breast does not. It's hard to tell the difference. When the breast goes for the wrapped step I like to lower the grate and crisp up the wings.
