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Smoked turkey legs

gmacgmac Posts: 1,650
I picked up a half dozen turkey legs and was going to smoke them tomorrow. Any advice or suggestions? Was thinking 250 raised indirect until they hit 165 or so. Coffee rub most likely. Thanks.
Mt Elgin Ontario - just a Large.

Comments

  • Philly35Philly35 Posts: 720
    This is how I like to do them. Taste just like they do at the fair!
    http://playingwithfireandsmoke.blogspot.com/1997/04/turkey-drumsticks.html?m=1
    NW IOWA
  • DMWDMW Posts: 11,353
    I did some without brine/cure and wasn't happy at all with the results. Have one in a wet cure right now. Hope I get "fair" results.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • gmacgmac Posts: 1,650
    Hmmm...never thought about curing them.  I've only got Ready-cure but I'm sure I can figure out something.  I think I'll put them in a brine tonight and smoke tomorrow.  
    I've never had "fair" grade turkey legs.  It's more of an American thing I think but I'll give it a shot.
    Thanks

    Mt Elgin Ontario - just a Large.
  • Philly35Philly35 Posts: 720
    Curing them is the only way to go IMO. Leave the garlic out of that recipe though. And make sure VOCs are burnt off. Poultry will really pick that up.
    NW IOWA
  • Doc_EggertonDoc_Eggerton Posts: 5,115
    Well marinate in teriyaki, hot smoke indirect at 250 or lower with generous mesquite smoke.  That is how we do turkey thighs, and they are delicious. Thighs take about four hours to done.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • DMWDMW Posts: 11,353
    Got mine out of the wet cure early this morning after about 16 hours. Rinsed and put it in the fridge to dry. Just put it on the small with pecan chips for smoke. Running at 250*-275* til 180* is the plan. Here's what I used for the brine/cure:
    2 L Water
    175g Kosher salt
    50g sugar
    125 maple syrup
    20g pink salt

    I'll let you know how it turns out.imageimage
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • DMWDMW Posts: 11,353
    This was it, curing made all the difference. Has a ham like flavor.imageimage
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • grege345grege345 Posts: 3,515
    That my friend is ridiculous !!!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • MickeyMickey Posts: 18,598
    400 raised direct all the time. This is off the Mini but do them and wings on the Large. image
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,598
    Turkey Wings are good also. image
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • ZmokinZmokin Posts: 1,937
    That drumstick looks good, this weekend I'm going to try wet-curing turkey thighs and then smoke them on the egg to 165 internal.  I don't have pink salt, I have a small bottle of pure sodium nitrite, so I need just a very small amount, but I'll keep the brine pretty simple like yours.
    DMW said:
    This was it, curing made all the difference. Has a ham like flavor.imageimage

    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • gmacgmac Posts: 1,650
    I'm had to throw the legs in the freezer. A friend got in a car accident and he's still in the hospital so I did a big pork shoulder to make pulled pork and took it over to his wife so that she didn't have to worry about feeding the kids etc. He will be fine but he has some rehab ahead of him.
    Mt Elgin Ontario - just a Large.
  • ZmokinZmokin Posts: 1,937
    Thighs came out good.  forgot to take pictures until it was too late.
    but my first time with a nitrite brine worked well.  Pink to the core, very moist and tender.
    Skin didn't crisp up very good, even after a few minutes of direct heat, so I removed the skin and popped it into the toaster oven, that got it to crunch up nice and crispy.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • MickeyMickey Posts: 18,598
    Just for the record I do not wet cure or soak. Take out or package, BBBR or Coffee rub and 400 Raised Direct.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • DMWDMW Posts: 11,353
    @Mickey Have you ever removed the tendons before cooking? I think I'm going to try that next time.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • MickeyMickey Posts: 18,598
    DMW said:
    @Mickey Have you ever removed the tendons before cooking? I think I'm going to try that next time.

    No. Also give wings a shot.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    edited March 2014
    Mickey said:
    DMW said:
    @Mickey Have you ever removed the tendons before cooking? I think I'm going to try that next time.

    No. Also give wings a shot.
    @Mickey... turkey wings are great. Where do you get them? I've not seen them sold separately up here. Although, there are several turkey farms nearby... maybe I'll give them a call.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • GriffinGriffin Posts: 7,617
    That leg looks ridiculously good!! Nice job. Bookmarked for sure.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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