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Smoked Turkey Leg Success!
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Smokin Joe
Posts: 441
Yesterday I smoked 6 large turkey legs and they turned out great! A while back I was searching the forum for info and someone came through with a brine that delivered the goods. Sorry, I forgot who that was, but many thanks to you![p]Brine:
1 gallon water
1 cup kosher salt
1/2 cup honey
pickleing spices (follow label directions for volume to liquid - about 1/2 cup)[p]- Marinated overnite in ziplock bags
- Rinsed the pickling spices off
- Let stand uncovered in the fridge for 2 hours
- Set up BGE indirect & used apple wood chips for smoke
- Smoked indirect at 250* grill temp/270-280* dome temp intil the probe in the largest leg read 175*. I kept the skin on for the first 3 hours and peeled the skin back for the remaining 2 to 3 hours. Cooked between 5 & 6 hours total.[p]They wer just like I remember from the summer festivals in Texas. Had a nice smokey flavor and a "ham" flavor. Yum Yum
}> Joe
1 gallon water
1 cup kosher salt
1/2 cup honey
pickleing spices (follow label directions for volume to liquid - about 1/2 cup)[p]- Marinated overnite in ziplock bags
- Rinsed the pickling spices off
- Let stand uncovered in the fridge for 2 hours
- Set up BGE indirect & used apple wood chips for smoke
- Smoked indirect at 250* grill temp/270-280* dome temp intil the probe in the largest leg read 175*. I kept the skin on for the first 3 hours and peeled the skin back for the remaining 2 to 3 hours. Cooked between 5 & 6 hours total.[p]They wer just like I remember from the summer festivals in Texas. Had a nice smokey flavor and a "ham" flavor. Yum Yum
}> JoeCategories
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