Pat down turkey thigh with paper towels. Lightly dust thigh with favorite bbq dry rub.
Turn on and set grill temperature to 275˚F. Throw in a chunk of cherry wood for additional smoke flavor.
Place turkey thigh in grill and smoke for 4 to 5 hours or until internal temperature has reached 176˚F.
While turkey is smoking, mix together the mayonnaise, apple cider vinegar, mustard, lemon juice, garlic, horseradish, sea salt, and black pepper.
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Yellow Mustard
- 1 teaspoon Fresh Lemon Juice
- 1 Garlic Clove (mashed)
- 1 teaspoon Horseradish
- Coarse Sea Salt and Ground Black Pepper (to taste)
Once turkey has reached internal temperature of 176˚F, remove from grill. Use two forks to pull the meat apart.
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.