turkey legs

[pryalls]

last week smoked some turkey drumsticks

I didn,t brine them just some rub and a couple hours of maple smoke

taste was good but they were tough

would brining help

cheers
Pete

[muebe]

Welcome to the forum ;D

Brining may have helped some.... What temp did you smoke them at and how long? Was your vent wide open? What rack did you have them at? Near the bottom or top? What IT did you take them to? Are you using a digital temp gauge for the cabinet temp or the built-in gauge in the Bradley door?

Chicken and Turkey skin can come out very rubbery in a smoker. Sometimes it is better to smoke the poultry 3/4 of the way and then finish in the oven. This way you get smoked meat and crispy skin.

[pryalls]

I set cabinet temp to 225 F with a bradley digital smoker
2 hrs maple smoke cooked with vent 3/4 open till they reached 185 F
on the middle racks
let them rest about 30 min

taste was good but very tough

[muebe]

I think 185F internal temp was a little high. I would do 170F and then FTC. Also you should always leave the vent wide open when doing poultry(I never close mine) ;D