pulled turkey does it work

While pulled turkey breast might be possible, it would probably not be palatable. Pulled pork and beef (and sometimes lamb) come from cuts that have a large amount of fat and connective tissue. During the cook, the fat bastes the meat as it cooks, and then the collagen in the connective tissue turns to gelatin, which makes the meat succulent when in the mouth, even though much of the water is gone.

If I were try it, I would do three things. I'd brine the breast for at least 48 hours to get as much water into it as possible. Before the cook, I would render some turkey skin, and inject the fat into the breast. As it went into the Egg, I would baste it with an oily marinade.

I have made good pulled turkey from legs. It was not all my own doing. One of the local markets offers pre-smoked legs. They are already ready to eat, and may also have been cured, seeing that the flesh is quite reddish. A couple of hours on the Egg with dome at 250 makes the meat fall from the tendons, and the larger portions of muscle are still quite succulent.

FWIW, a few yerars ago there was a fad for "Manhattan BBQ" in New York. It was chicken in a white sauce cooked in a slow cooker till it disintegrated. Not BBQ, but did make a sort of pulled sandwich.

they do it with chicken breast, pretty sure they finish it in a pressure cooker. if you braised that turkey in bbq sauce it will eventually fall apart as well

I use cubed turkey breast in white bean chili. It falls apart after a while. My guess is you would need to braise it or mix it with some thighs and slow cook.

there is a chicken sandwich here only served in a mile or two radius called a chicken barb, used to be sold everywhere in that radius, only a couple places still serve it and people go out of their way to get it if they are old enough to remember it. boil a chicken in turkey stock or pressure cook it, pull it, dump a serving on a slotted spoon, place another slotted spoon on top and dunk into the broth, light squeeze and onto a cheap bun with a slice of lettuce and a dollop of mayo. simple, cheap, and quick, little chicken shacks all around the mills used to serve them. in that mile a chicken barb was as popular as a pulled pork sandwich in the south, theres only three places that i know of to get them now and i think one closed this winter, when i was a kid there were probably 50 places