Help with turkey drummies

Discussion in 'Poultry' started by psycho dad, Jan 13, 2012.

  1. psycho dad

    psycho dad Smoke Blower

    Hey guys, I got an MES for Christmas and so far have only smoked pork. I have a buch of people coming over tomorrow and I plan to smoke 2 butts and some ribs.

     My wife just came home from the grocery store with 2 turkey legs, want me to "Throw 'em in with everything else".

    I guess poultry is done by temperature, but any idea how long at 230? Also, should I use some kind of rub or brine?

     I gotta make up some rub and sauce for the pork tonight and don't have time to reseach this properly. Any advice would be awesome.

    Thanks!

    - Jay
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    The Turkey Legs need to go to at least 165.  I like to take mine to 175.  I was wondering what your plan is for the smoke.  Butts can take forever.
     
  3. psycho dad

    psycho dad Smoke Blower

    I'm looking at about 6 hours
     
  4. sprky

    sprky Master of the Pit OTBS Member

  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I would give myself more then a 6 hour window to do 2 butts.  What size are they.  I have had a 4.5 lb butt take 10 hours before
     
  6. psycho dad

    psycho dad Smoke Blower

    hmmm.. they are 4 1/2 lbs each. I better get started early, they should keep for an hour in a cooler if necesarry.

    Six hours for the ribs... drumsticks in for six also?

    Sorry it didn't get back sooner, went out to dinner and visiting at my mom's.
     
  7. big andy a

    big andy a Smoking Fanatic

    Depending on if you want to slice the pork or pull it.  For pulling you'll want to be 205F and 6 hours seems too short.

    Curt.
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you have done butts before then you probably have a good estimate on finish time depending on the size butts you have. We like to figure 1 1/2 - 2 hours per pound, including the rest period. Depending on the size of the turkey legs they could take 6 or 7 hours to reach 175.
     
  10. psycho dad

    psycho dad Smoke Blower

    Okay, the butts just went in, hoping to eat in 9-10 hours. I've read the thread on pork butts so I should be okay with those.

    The ribs will take 6 hours (3-2-1), so I guess I'll but the leg in then.

    butts were rubbed last night with Jeff's recipe.They smell good already!

    [​IMG]
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Legs can go in with the ribs...If you have not already give them a soak in 1/2c Kosher Salt and Sugar in a 1/2 Gallon water, the Cure #1 is not needed unless you want more of a Hammie flavor...Even an hour or two will help...JJ
     
  12. grabber

    grabber Smoke Blower

    If the legs get done too early, wrap them in Aluminum foil, than in towels and place in a cooler.  Coolers will retain heat as well as cold.  They will keep warm for at least 2 hrs.  Also, doing it this way, I find they don't dry out as much.  Good luck.
     
  13. psycho dad

    psycho dad Smoke Blower

    The legs have been soaking in salt and brown sugar since last night. Good idea about the cooler, thanks!
     
  14. Another very humble $0.02.  If you don't get those butts done in time on the smoker, you can always throw them in the oven to finish them a bit quicker if you run out of time.

    Also, you never answered if you're shooting for pulled or sliced pork.  Like Big Andy said, if you want to pull it - about 200* is minimum IT for pulled -  but you can pull the butts out of the smoker at 175* and be perfectly safe... but you'll have sliced pork.. not pulled.... which in my  VHO, isn't a bad thing at all either! 

    As for the timing, you're going to hit a 'stall' in those butts... that's where the IT just sits and sits and doesn't move... this is perfectly normal and happens just about 99% of the time....don't jack the heat up... the pork will come out of the stall when it's good and ready to... just part of the program.

    Good luck and shout out if we can be of any help and don't forget the q-view!

    -Salt
     
  15. psycho dad

    psycho dad Smoke Blower

    Thanks, going for pulled pork. At least one of them should be ready by dinnertime, I'm not going to rush them.
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck! Sounds like you have everything under control.
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    If you can you should always allow more time in the smoker then you need. The butts can always sit in the cooler for hours and stay really hot in there.
     
  18. psycho dad

    psycho dad Smoke Blower

    I know, I overslept this morning!
     
  19. psycho dad

    psycho dad Smoke Blower

    okay, 2 1/2 hours into the smoke. Adding the ribs & turkey

    [​IMG]

    [​IMG]

    these are country ribs, so I'm going to try 3.5-2-1.

    I'll keep you posted!
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Boy those are some big legs!!
     

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