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first turkey legs and chicken quarters

post #1 of 7
Thread Starter 

Hi - I smoked my first legs and quarters yesterday. I was going to brine them, but Saturday was so hectic that I ran out of time. So...I just rubbed them with canola oil, sprinkled them with Salt Lick barbecue rub (on top of and under the skin) and left them in the fridge overnight. Then I put them in my MES at around 260 degrees and smoked the legs for about 3 hours (to 170) and the chicken for just over 2 hours (to 170). Sprayed them with apple juice about 3 or 4 times during the process. Took them out and put them in a pan under some foil for about a half hour, then ate. The chicken was fabulous, but the turkey legs were a little dry. Good flavor, but not as moist as I would have hoped for.

 

Any ideas/suggestions for how to make them more tender next time?

 

Here's a pic of the results....Thanks for any advice!

Claudia

chicken.jpg

post #2 of 7

Yes, brine them. They are always more tender & juicy after brining. The other thing is it seems that the legs may have been overcooked. I don't understand how they took an hour longer than the quarters. I know you checked them with a temp probe, but something just doesn't seem right. Sorry I couldn't have been more helpful. Hopefully someone with better answers will be along shortly.

post #3 of 7
Thread Starter 

I haven't yet tested my probe to see how accurate it is. I'll do that before my next smoke. Do you folks have a meat probe that you recommend?

post #4 of 7
Quote:
Originally Posted by SmokinAl View Post

Yes, brine them. They are always more tender & juicy after brining. The other thing is it seems that the legs may have been overcooked. I don't understand how they took an hour longer than the quarters. I know you checked them with a temp probe, but something just doesn't seem right. Sorry I couldn't have been more helpful. Hopefully someone with better answers will be along shortly.


  I wonder if the legs were on the top rack  th_dunno-1[1].gif

 

post #5 of 7

Sounds like they were overcooked to me too...

post #6 of 7
Thread Starter 

Yep...they were probably overcooked. I don't think my meat probe is very accurate. Does anyone have a recommendation for a good meat probe?

post #7 of 7

Most of the guys will recommend a Maverick 732. It's a dual probe unit with a remote & one of our own sells them. Todd at A-MAZE-N Products. He's a great guy & his customer service is off the charts. Personally I have several Taylors & Accu-rites. They are less expensive & do the job, but don't have the dual probe or remote functions. No matter which one you buy it needs to be checked periodically for accuracy in boiling water & or in ice water. 

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