Smoked turkey legs

redfishrandy · 01-30-2005, 03:46 PM

Can anyone help me was thinking about doing pulled pork and turkey legs for stuporbowl.... sunday and I need a recipie for the legs ...the pulled pork is totally under my controll but the legs are'nt....

Thanks,
Randy

chad · 01-30-2005, 04:09 PM

Welcome back!

Inject them if you want (I usually don't). Cook them like any other poultry - I usually do poultry a bit hotter (around 275 or higher). Use your favorite poultry rub on the outside - and use olive oil (I use PAM, but then I'm usually doing 1-10 cases of turkey) or other oil to help the rub to stick and help brown the skin.

How long they cook depends on the size of the turkey legs. The last ones I did were about 2# each so took 2 hours or so.

Relax - they are poultry!!

tommykendall · 01-31-2005, 09:48 AM

After they've smoked till done - toss them on a hot grill to crisp up the skin, then slather with q-sauce and serve with an ice cold beer. That's stuporbowl grub for ya.

Bigdog · 01-31-2005, 08:51 PM

Turkey legs are one of the easiest things to cook IMO. I just give them a good salty but spicey rub and some for about 3 hrs. No foiling reccomended, it just makes the skin tougher. Finishing them on the grill side is a good idea TK. Must try that next time. I know that they are done when they pull back from the bone about 1/2 inch.

The_Kapn · 01-31-2005, 08:56 PM

I love my Turkey Drummies!

All of the above is good advice.
I have even done a 3-2-1 and that works also.

I do recommend probing to make sure you get to 180 degrees meat temp.

Also, using the higher (275-300 degree chamber temp) puts the meat through the "danger zone" quickly and helps to prevent drying out!

Enjoy--they are simple!

TIM

Bill-Chicago · 01-31-2005, 09:08 PM

Here are some recent threads

http://www.bandera-brethren.com/inde...ht=turkey+legs

http://www.bandera-brethren.com/inde...ht=turkey+legs

http://www.bandera-brethren.com/inde...ht=turkey+legs

Hope these help.

Bigdog · 01-31-2005, 09:09 PM

Tim, can you get an accurate temp. reading with all the bone thingies inside?

The_Kapn · 01-31-2005, 09:22 PM

Quote:

Originally Posted by BigdogSmoker

Tim, can you get an accurate temp. reading with all the bone thingies inside?

To the best of my knowledge--yes.
The little thingies should not mess up the reading.
DF and I probe from the big end and go in 2 inches or so--seems to work fine!
Just stay off of the biggo bone, obviously.

Not an exact science (never is). Just poke a couple of times if in doubt

TIM

01-30-2005, 03:46 PM	#1
redfishrandy Is lookin for wood to cook with. Join Date: 01-27-04 Location: Florida	Smoked turkey legs Can anyone help me was thinking about doing pulled pork and turkey legs for stuporbowl.... sunday and I need a recipie for the legs ...the pulled pork is totally under my controll but the legs are'nt.... Thanks, Randy

01-30-2005, 04:09 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Welcome back! Inject them if you want (I usually don't). Cook them like any other poultry - I usually do poultry a bit hotter (around 275 or higher). Use your favorite poultry rub on the outside - and use olive oil (I use PAM, but then I'm usually doing 1-10 cases of turkey) or other oil to help the rub to stick and help brown the skin. How long they cook depends on the size of the turkey legs. The last ones I did were about 2# each so took 2 hours or so. Relax - they are poultry!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

01-31-2005, 09:48 AM	#3
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	After they've smoked till done - toss them on a hot grill to crisp up the skin, then slather with q-sauce and serve with an ice cold beer. That's stuporbowl grub for ya. __________________ tk PitBitch

01-31-2005, 08:51 PM	#4
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Turkey legs are one of the easiest things to cook IMO. I just give them a good salty but spicey rub and some for about 3 hrs. No foiling reccomended, it just makes the skin tougher. Finishing them on the grill side is a good idea TK. Must try that next time. I know that they are done when they pull back from the bone about 1/2 inch. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

01-31-2005, 08:56 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I love my Turkey Drummies! All of the above is good advice. I have even done a 3-2-1 and that works also. I do recommend probing to make sure you get to 180 degrees meat temp. Also, using the higher (275-300 degree chamber temp) puts the meat through the "danger zone" quickly and helps to prevent drying out! Enjoy--they are simple! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

01-31-2005, 09:08 PM	#6
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Here are some recent threads http://www.bandera-brethren.com/inde...ht=turkey+legs http://www.bandera-brethren.com/inde...ht=turkey+legs http://www.bandera-brethren.com/inde...ht=turkey+legs Hope these help. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

01-31-2005, 09:09 PM	#7
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Tim, can you get an accurate temp. reading with all the bone thingies inside? __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.