Good evening all,
Played around today getting some practice at (and flavor in the smoker) trying to do some Ren Fair style turkey legs. Now I didn't have time to brine like I know they should be. I also think I started to high, 250. Even with these these two issues I felt there should have been more flavor and smoke color. The inside was the typical color you'd get from just backing.
I had dried for 30 minutes and than smoked for 1.55 hours.
Any suggestions?
Thx,
Jim
P.S. - Studying all the threads on turkey. Going to go for a smoked turkey breast for Thursday.