BBQ FAQ Section 10.5.2


10.5.2 Legs


[How do you smoke turkey legs?]

Wiley Mixon--

I smoked 20 turkey legs just yesterday. I rinsed them off with cold water and sprinkled kosher salt on them. I then piled 'em on a big cookie sheet type pan (be sure it has sides so the juices don't run out all over the place) and put them in the refrigerator overnight. I don't guess that would be brining since I'm not soaking them in a brine solution. [Editor--this is called 'koshering'.] The next morning I took them out about an hour or so before I planed on smoking them and rinsed them off under cold water. Before I put them on the smoker I mix up some vegetable oil, ground red pepper, and garlic powder. I don't measure, just pour some oil in a jar and dump some pepper and garlic powder in it. I then rubbed the legs real well with the oil/spice mixture. I smoked them with lump charcoal and hickory chunks at 225F for about 4 hours. About every hour during smoking I'll brush on some of the oil mixture. They were mighty tasty. They also freeze real nice. I wrap each one individually in foil and throw them in the freezer.

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BBQ FAQ Ver 1.0, 2.0 1997, 1998 William W. Wight. All rights reserved.

Thursday, November 25, 1999
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