Beautiful day here in Iowa. Usually this time of year, my smoking slows down and my grilling goes way up.
However, was in the mood to smoke some turkey legs, gonna try and get em' close to the way you get em' at the fair!
Brined for 6 hours in salt/sugar water with some other stuff. Made my own rub with oil, sage, cumin, pepper, garlic powder, onion powder, and of course, paprika.
Should be done in 4-6 hours. Any advice on what temp to pull them? 165? 170?
Pics to come.....
I cant really help you with temp because I have never smoked turkey legs, but I'm sure someone will be around pretty soon.
When your done, please post pics, I am looking forward to seeing how they come out.
I'll compromise and pull them at 168 ;D
Will of course post pics....
I generally take the dark meat of poultry to 162°F - 165°F.
If you like the taste of the legs, do a search on "Disney" or "Theme Park" Turkey Legs and you will see some good recipes out there. I do a short 6 to 8 hour brine in a mix of dark brown sugar with cure.
(http://www.fotothing.com/thumbs/be4/be405a5466d47dcc5ba255a56d9b4ab4.jpg)
(http://www.fotothing.com/thumbs/963/963b722c62cfa940765e7c16427918e4.jpg)
success!
They look good and looks like your taster is happy as well. :)