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Unread 02-18-2013, 09:18 AM   #11
is Blowin Smoke!
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I actually brined them for 10 hours. It was cold enough outside, so I just put the ziploc bags with the brine & legs in the back of my truck overnight. That way I didn't have to clear out a spot in the fridge. I didn't cook to temp either. I did just like the recipe said. Cook until it came off the bone easy. They were on there for 5 hours and still moist inside. This was my 1st time smoking turkey legs.
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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