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Smoked BBQ Turkey Trisket Sandwich

  • 4 Servings
  • 30 minutes Prep Time
  • 4 hours Total Time

Ingredients

Fried Onions

  • 1 yellow or vidalia onion, cut into ¼ slices
  • ½ cup all purpose flour
  • Season to taste with Kosher salt and freshly ground black pepper
  • Canola or vegetable oil, for frying

Vinegar Slaw

  • 1 (8 ounce) bag shredded coleslaw mix
  • 1 tbsp canola or vegetable oil
  • 1 ½ tbsp apple cider vinegar
  • 1 tsp sugar
  • Season to taste with Kosher salt and freshly ground black pepper

BBQ Ranch

  • ½ cup ranch dressing
  • 3 tbsp BBQ sauce
  • Season to taste with Kosher salt

  • Step 1

    Heat smoker to 300°F. Alternatively, create a makeshift smoker with your gas grill using indirect heat: Place a handful of apple or hickory wood chips in the middle of a large piece of aluminum foil. Fold over and seal, creating a foil packet, and pierce several openings in the top of the pouch with a knife. Place this foil packet under the left grate of your grill on top of the flavorizer bar (the metal covering the flame). Behind the foil packet place a shallow disposable aluminum pan or a small metal baking tray filled with water. Heat only the left burner and get temperature to stabilize at 300°F (this will most likely be between its lowest setting and medium heat).

  • Step 2

    Place turkey in smoker or on the right side of your grill and close the lid. Check periodically to make sure temperature is steady at 300°F, turning up or down the burner as needed. Refill water pan as needed to maintain a moist smoky heat. Cook for approximately 4-5 hours, until temperature of the turkey reaches 165°F. Remove from heat and slice.

  • Step 3

    Place smoked turkey slices on buns and top with vinegar slaw, fried onions, and BBQ ranch sauce. Serve with Jalapeno Cheddar Potato Salad.

  • Step 4

    For the vinegar slaw, whisk together oil, vinegar, sugar, and season generously with salt and pepper. Drizzle over coleslaw mix and stir to combine.

  • Step 5

    For the fried onions, heat 1/2 of canola or vegetable oil in a small skillet over medium-high heat. Place flour in a small bowl and season well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour. Fry in batches until golden brown and crisp (about 30-45 seconds per batch). Remove to a paper towel lined plate and immediately sprinkle with Kosher salt.

  • Step 6

    For the BBQ Ranch, combine ranch dressing and BBQ sauce in a small bowl and season with a pinch of Kosher salt.

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