If you don’t like vinegar, this ain’t for you.
- 3–4 pounds turkey parts ((I use wings and legs))
- 2 tablespoons poultry seasoning
- 1/4 cup dark brown sugar
- 2 tablespoons salted butter
- 1/3 cup Texas Pete
- 1 teaspoon liquid smoke
- 4 cups Eastern North Carolina BBQ Sauce (Scott’s & Smithfield’s are two popular options)
- Use a knife to pierce the turkey pieces all over. Season with poultry seasoning, adding more if needed.
- Place turkey in the slow cooker and turn on. Pour in BBQ sauce, then add butter and brown sugar. Cover and cook for 2 hours on high or 4 hours on low, turning halfway through cooking time.
- When the meat is pulling away from the bone, remove the turkey to a cutting board. Let it cool, then remove fat, bones and gristle and discard. You’ll want to use your hands to make sure there are no hard bits in the meat.
- Shred or chop up the meat and set it aside while you pour the liquid from the slow cooker into a bowl. I like to pour it through a strainer to remove any bits of skin or gristle that separated from the turkey while it cooked, but this is optional.
- Add the turkey back to the slow cooker, then pour in Texas Pete and 2 cups of the cooking liquid. Taste and adjust seasonings as needed.
- Cook for an additional 1-2 hours. Most of the liquid will be absorbed or evaporate but the turkey shouldn’t be dry. Add more of the cooking liquid as you go, if needed.
- Eat it!
- Category: Main Course
- Cuisine: American