• If you are a registered member of the PelletSmoking.com Forums and you are having trouble logging in, first try asking for a password reset on the login form. That should send a verification email to your registered email account. If you don't see it within 5-15 minutes, check your spam/junk folder. If you still can't log in, please use our Contact Form to send details and obtain assistance from staff. Once you are logged in, make sure that the "Stay logged in" box is checked so your session doesn't time out until you manually log out.

Disneyland Style Smoked Turkey Legs

I have tried this before, but did not brine. Decided to try a different method. Brined, then smoked. Came out great!

First, brined over night in a brine recipe I received from a friend at work. Only brined for 14 hours, but will do it for at least 24 hours in the future.

9v7ABwG.jpg


After brining over night, I rinsed, seasoned with Plowboys Yardbird and Killer Hogs BBQ rub, then put on the MAK 2 Star on smoke for an hour:

1Xfos78.jpg


After an hour on smoke, I raised to 225°F:

6dq0eO7.jpg


After a total of 4 hours (1 on smoke, 3 at 225°F), the IT was 165°F. I pulled an let rest for 15 minutes:

u13UiBn.jpg


Definitely not bite through skin. May raise temp for last half hour next time. But, these were real good and will do again:

0w46d5Q.jpg


Thanks for looking!
 
Last edited:

TentHunter

Moderator
Nice! I love those things!
icon14.png


Yep, a guy at a local fair let it slip to me (years ago) how they did them. They're brine-cured in a ham brine (includes some Cure #1) for about 48 hours to give them that hammy quality.

I'd forgotten I made a post, "County Fair Style Turkey Legs", years ago with the recipe I use (it's an old, old post - had to search for it).


Now you've got me wanting some! :cool:
 

jimsbarbecue

Moderator
High heat at the end will crisp the skin. We take the meat off turn the pit up and when it gets to temp put the meat back on
 
Top Bottom