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Turkey leg

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cookn biker
cookn biker Posts: 13,407
edited November -1 in EggHead Forum
The turkey leg I smoked a few weeks ago at 230 degrees and for 3 hrs. or so turned out a bit dry, on the outer 1/2 inch of the leg. My questions to the eggsperts, should I have foiled at some point or maybe sprayed the leg or both? Thanx
Molly
Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Eggcitable Boy
    Eggcitable Boy Posts: 35
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    cookn biker,[p]Turkey legs dont have a lot of fat content, so maybe 3 hours was a bit too long, even at 230 degrees. Did you use a probe to check the temp of the leg meat? I generally cook turkey on my Egg much like I do in the oven, around 325 degrees due to the low fat content, and pull when the breast meat gets around the low 160's. I almost always 'brine' my turkeys to add some more moisture within. I havent tried just turkey legs exclusively, but usually do a whole turkey, around 12 pounds. Get yourself a Polder programable meat thermometer so you can monitor the meat temperature as it cooks, and establish a 'set point' before you put the meat on the Egg. Its almost always 'foolproof' this way. Happy Egging, and enjoy the snow we are about to get tonight and tomorrow!!!.........Eggcitable Boy

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  • cookn biker
    cookn biker Posts: 13,407
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    Eggcitable Boy,
    thanx alot for the feedback. I did monitor the temp, but you are right, probably to long of a cook. better luck next time.
    Molly
    [ul][li]http://o[/ul]
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • thirdeye
    thirdeye Posts: 7,428
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    b23614e8.jpg
    <p />cookn biker,[p]Your pit temp is right in the ball park for hot smoking and I have to agree with Eggcitable Boy in that you need to watch the temp not the time. I take mine to 175° internal.[p]Your brine has a lot to do with the finished product, what did you use? Also braising them following smoking, in a pot or in foil makes them more pullable.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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