Ohio Smoked Turkey Sandwich

3 to 4 lbs boneless, skinless turkey breast

Salt and pepper, to taste

2 cups wood chips

1/2 tsp Chipotle pepper

4 tbsp unsalted butter, cut into 4 pieces

1 cup mayonnaise

1 tbsp prepared horseradish

1 tsp Dijon mustard

1 tsp salt

1 tsp pepper

1/4 tsp cayenne pepper

If using a turkey breast that has already been brined, skip this step. Pat the turkey breast dry with paper towels and sprinkle evenly with one tablespoon of salt. Place on a sheet pan and cover with plastic wrap, then refrigerate for up to 24 hours and at least 6-8 hours.
Before grilling, soak wood chips in water for 20 minutes. Then, wrap wood chips in heavy-duty foil to make a packet and cut several slits in the top.
Whether using a charcoal grill or gas grill, make sure you have a cool side and a hot side. Place the foil packet on the coals, or hot side, of the gas grill. Let the packet heat until smoking.
Clean the grate with long tongs and a paper towel dipped in vegetable oil.
Unwrap turkey and evenly sprinkle it with 1 teaspoon pepper and ½ teaspoon Chipotle pepper. Place turkey breast on the cool side of the grill. Cover and cook until the breast registers around 120 degrees, 25-35 minutes.
Transfer the turkey to the aluminum foil pan and top with the butter pieces and cover tightly with aluminum foil. Place black on the cool side of the grill and cook until the breast registers at 160°F. Remove from the grill and let the turkey rest for at least 20 minutes. Reserve the juices.
While the turkey rests, stir together the ingredients for the Ohio white barbecue sauce.
Shred turkey with two forks and add to a bowl. Add the juices to the turkey and toss. If you need extra juice, add some chicken stock.
Serve on buns and drizzle on the white barbecue sauce. Enjoy!

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