This is not your pork!
is one Smokin' Farker
Here we go, 3rd cook of the year, saw a box full of turkey legs when shopping and could not resist. These legs are quite heavy, in fact, such a leg has the same weight as any of the frozen whole turkeys they had (no fresh whole turkey available at all).
Three turkey legs with a total weight of 18.41 lbs
Got brined for about 10 hours in 1 cup Sal Salina Natural + 1/2 cup brown sugar + 2 tbs black pepper corns + good squeeze of honey
Drying up in the fridge over night
My famous Spiced Butter recipe: 1 tbs brown sugar + 2 tsp fine grained sea salt + 2 tsp cayenne pepper + 1 tsp garlic powder + 1 tsp onion granulate + one block of butter (which is a little more than 1 cup)
A full chimney of lemon lump
Dumped on a full charcoal ring filled with lemon lump without any additional smoking wood
Spice buttered turkey legs on upper grate of my WSM ready to go
Finished @ IT 185°F after 3H06
The first leg after crisping in the oven at max. grill
It doesn't get any juicier then this
Some turkey meat with crispy skin and self-made goose fat fries
What a nice smoke ring purely from lemon lump
Of course that was too much for one meal, the rest got pulled for use during this week.
I'd say it was a perfect cook with tender and juicy meat, crispy and tangy skin, nice flavor profile with a good touch of smoke, and not too salty (as it happened before with brined products), but the wife DID NOT LIKE IT AT ALL :shock:
She despises that flavor profile coming from the added garlic and onion and the smoky touch on poultry in general. I really can not share that opinion, and even the kids liked it very much. Wife demands the use of S&P only and no more smoked poultry, which pretty much means pork is next (again).
Three turkey legs with a total weight of 18.41 lbs
Got brined for about 10 hours in 1 cup Sal Salina Natural + 1/2 cup brown sugar + 2 tbs black pepper corns + good squeeze of honey
Drying up in the fridge over night
My famous Spiced Butter recipe: 1 tbs brown sugar + 2 tsp fine grained sea salt + 2 tsp cayenne pepper + 1 tsp garlic powder + 1 tsp onion granulate + one block of butter (which is a little more than 1 cup)
A full chimney of lemon lump
Dumped on a full charcoal ring filled with lemon lump without any additional smoking wood
Spice buttered turkey legs on upper grate of my WSM ready to go
Finished @ IT 185°F after 3H06
The first leg after crisping in the oven at max. grill
It doesn't get any juicier then this
Some turkey meat with crispy skin and self-made goose fat fries
What a nice smoke ring purely from lemon lump
Of course that was too much for one meal, the rest got pulled for use during this week.
I'd say it was a perfect cook with tender and juicy meat, crispy and tangy skin, nice flavor profile with a good touch of smoke, and not too salty (as it happened before with brined products), but the wife DID NOT LIKE IT AT ALL :shock:
She despises that flavor profile coming from the added garlic and onion and the smoky touch on poultry in general. I really can not share that opinion, and even the kids liked it very much. Wife demands the use of S&P only and no more smoked poultry, which pretty much means pork is next (again).
