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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-18-2008, 11:19 PM   #1
Hook_Line_and_Sinker
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Default Smoked Turkey Legs - any pointers ?

yea OK i got them here and forget to get them prepped in any way

so I have fresh legs and the UDS is at 230 F temp from the ribs that just came off

I'm thinking yardbird rub and toss them on ...

but can take a few pointers on:
  • what to hit them with - rub - sauce
  • temp to smoke at
  • temp to pull at
  • do i need to foil
these are for lunch this week
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Unread 05-18-2008, 11:40 PM   #2
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
yea OK i got them here and forget to get them prepped in any way

so I have fresh legs and the UDS is at 230 F temp from the ribs that just came off

I'm thinking yardbird rub and toss them on ...

but can take a few pointers on:
  • what to hit them with - rub - sauce
  • temp to smoke at
  • temp to pull at
  • do i need to foil
these are for lunch this week
Ployboys rub would be a great choice. I smoke mine at 225 and pull them when they pull back from the bone about an inch. I don't use a thermo. with them. Never tried foiling, you could if you wish, just not necessary. May want to undercook them a tad if not eating right away. My .02
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Unread 05-19-2008, 12:06 AM   #3
Hook_Line_and_Sinker
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OK they are on ! with a generous coat of yardbird

in about how long should I expect the pull from the leg effect to start - you know peeking isn't cooking mod - just to have an idea
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Unread 05-19-2008, 01:24 AM   #4
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On at 10 P.M., Wow cooking them for breakfast?
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Unread 05-19-2008, 01:38 AM   #5
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I'm making lunch for the week as I cook on the week ends

well trying to work out a whole week worth of lunches - this is the first go at it - so far I can look forward to chuckie samiches, some ribs and smoked turkey legs -- not quite a full week but a good start

may post the question to the forum on recommendations for a weekend cook designed to fill the lunch box all week too
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Unread 05-19-2008, 01:39 AM   #6
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I just do em on the Kettle for about an hour or so till they split. Have no clue as to what the temp is in either.
No rocket science, any rub will do. Just make sure to rub them with EVOO.

2 packs, at Staters usually about a buck fifty each make great sandwiches through the week.
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Unread 05-19-2008, 03:33 AM   #7
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I'd just like to FIND some Turkey legs!
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Unread 05-19-2008, 04:02 AM   #8
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I ran into them at the super walmart and they didn't have a previously frozen tag so I assume they were fresh
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Brinkmann 5 burner gas grill with sear & rotisserie
UDS's 3 and growing
Char Griller w/SFB w/mods
Orion Cooker
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Unread 05-19-2008, 05:41 AM   #9
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i hear they like bondage

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Unread 05-19-2008, 05:55 AM   #10
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
OK they are on ! with a generous coat of yardbird

in about how long should I expect the pull from the leg effect to start - you know peeking isn't cooking mod - just to have an idea
I cook them for about 2 hours. They should start pulling back after an hour or so.
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