Hickory-Smoked Pulled Turkey Dinner for 6-8

This pulled turkey is hickory-wood-smoked overnight on a brick pit built in 1975. While cooking, the turkey breasts are basted with a mixture of Whitt’s hot and mild sauces, and after being hand-pulled it’s soaked with even more of their signature vinegar-based mild sauce. It’s perfectly complemented by Whitt’s Alabama-style white sauce, and served alongside your choice of Whitt’s classic BBQ sides!

Six decades ago, bricklayer Floyd Whitt designed and built a unique BBQ pit in his Alabama backyard that pulled hickory coal smoke across pork shoulders, giving them a deep smoky flavor. Neighbors soon came knocking, and after perfecting his recipes with his wife Laura, the duo opened the first Whitt’s Barbecue on Labor Day 1966 in Athens, Alabama. Nearly 60 years (and several additional locations) later, Whitt’s Barbecue is run by the third generation of the Whitt Family, and they’re still slow-smoking meats hot hickory coals using the same style of smoker designed by Floyd all those years ago and dousing them in their signature vinegar-based BBQ sauces.