• Prepare you smoker with desired wood or charcoal. I use a combination of a hardwood charcoal with wood. I used Pecan wood this time.
• Melt the butter and add the chicken stock. Add about 1/2 teaspoon granulated garlic. Allow to cool down, then inject the turkey a dozen or so times with the solution.
• After injecting, rub the turkey all over with a little olive oil and season with salt, pepper and granulated garlic.
• Cook at about 250-300 degrees until the internal temperature reaches 160. Remove from the heat and allow to rest for at least 30 minutes before slicing.

For the Cole Slaw

• Combine the mayonnaise and vinegar in a small bowl. Add a pinch of sugar and a little salt and pepper. Stir and adjust seasoning. Add to your cole slaw and combine.

To Build your Sandwich

• Have your barbecue sauce heated a little, being careful not to boil because it will separate. Heat your broiler. Place the sliced turkey in two piles on a sheet pan and top with the sliced cheese of your choice. Place under the broiler and cook until your cheese has melted.
• Heat a skillet or griddle. Butter the inside of the top and bottom of your bun. Place on the grill top side up until lightly browned. Flip and allow the top to brown for a couple of seconds. Yes, seconds.
• Place the toasted buns on each plate. Spread the heated barbecue sauce on the top and bottom of the buns. Place the turkey with the melted cheese on the bottom bun. Pour a little barbecue sauce over. Then top with the creamy slaw and the pickles. Place the top bun on and pass the napkins! You will need lots!! Enjoy! So delicious!