I was going to brine them, but I didn't so they went in the smoker this morning around 8
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5881.jpg)
IT is currently is the 140's at 1300
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5882.jpg)
Them baseball bats is looking pretty darn good FLB
I've got a couple of briskets I was going to put in around 1500 - if these legs aren't ready I may have to fire up the MAK.
FLBentRider,
Those sticks look great. Personally I liked smoked sticks instead of brined ones. The brined ones are too much like ham.
Brad
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5883.jpg)
Damn that looks good!!
Gobble, gobble...
Lets eat!
(http://lh5.ggpht.com/_YgJf4XiRwJ4/TJ5uSC82TnI/AAAAAAAAAGw/FhyVqBeuTK0/s800/turkey_cartoon.jpg)
Great looking Gobbler drummies ... Got to do me some !!! Didn't see the particulars. Temp @ 250F? Vent wide open? What kind of smoke and how long? Pull at 160F IT?
Baseball Bats look even better when they is done.
Vent wide open.
PID set to 250F
I put them in around 0800, at 1500 the temps were in the 140-150's and I needed to put the briskets in, so I put them in the MAK @275F until the temps were 165F.
4 hours of Oak
With that much poultry skin, the OBS really struggled to keep the temps up.
I love good looking legs, and those are way beyond good looking! Fantastic, FLBR!
Legs look great. I can smell them as well as taste them. Where do you get these small turkey legs? Only legs I ever see in the local stores are so big, you could only fit two on a rack.
Quote from: Yooper Jim on September 25, 2010, 09:49:10 PM
Legs look great. I can smell them as well as taste them. Where do you get these small turkey legs? Only legs I ever see in the local stores are so big, you could only fit two on a rack.
Those are the biggest ones I can find down here. I have to order them from the grocery store meat dept.
Wow, Turkey legs are the best part of the bird IMHO and looks like you nailed em.... No Rub? No Sauce?
Quote from: SnellySmokesEm on September 28, 2010, 09:39:15 AM
Wow, Turkey legs are the best part of the bird IMHO and looks like you nailed em.... No Rub? No Sauce?
Some of them got the salt lick clone. The rest were plain - just smoke.
The first smoked turkey leg I had was at the race track a few years ago. I've been hooked on em ever since ;D I kinda feel like Fred Flintstone when I eat one ;D
Good looking legs !!