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Turkey legs on the egg,any help I'd sure appreciate
Captainjimpark
Posts: 299
good morning
a few days ago I had a smoked turkey leg at a roadside BBQ shack in Brownsville Texas ,it was a first for me and was fantastic.im gonna pick some up today and give them a try. Any suggestions?
a few days ago I had a smoked turkey leg at a roadside BBQ shack in Brownsville Texas ,it was a first for me and was fantastic.im gonna pick some up today and give them a try. Any suggestions?
Comments
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I would treat it like a big chicken drumstick. Indirect high till the meat starts to pull back. I'm thinking about doing some this weekend as well.Kansas City, KansasSecond hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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The ones I bought had the skin pulled off and were super tender with smoke all the way through,I'm kinda thinking they were cooked low and slow but I have no idea
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If they had the skin pulled off I agree that they were probably cooked low and slow.
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I haven't tried this, yet, but for some reason, when I saw on TV Steve Raichlen brine turkey legs with a "ham" brine, essentially turning them into "turkey ham," and then smoked them, WOW those things looked great! I definitely want to try that sometime! http://barbecuebible.com/recipe/turkey-ham/
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A lot of the time the turkey legs are brined/cured before smoking. Here's a link to a recipe on amazing ribsCaptainjimpark said:good morning
a few days ago I had a smoked turkey leg at a roadside BBQ shack in Brownsville Texas ,it was a first for me and was fantastic.im gonna pick some up today and give them a try. Any suggestions?
http://amazingribs.com/recipes/chicken_turkey_duck/disney_smoked_turkey_legs.html
St. Mary's, GA
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