I've always loved gnawing on a big ol smoked turkey leg when I was a wee little lad and I feel the same way today.
So it's time to make some dark meat darker! More pics to come.
3 drums per baggy
1 TB tender quick
1 TB Sea Salt
1 TB McCormicks Rotisserie Chicken
1 TB crushed pepper flakes
Olive Oil rub (first time trying this so we'll see)
12-24 hours in brine (High temp smoking so I don't like to cure for too long)
Cherry Dust AMNS
I will smoke these starting at 225° with constant smoke and up the heat after two hours to reach internal of 170-180°
Oh, I'm using the AMNS for the first time!
So, I am in the making of attempting something I never thought I would attempt (that's the special preview picture).
I just learned the way last night from an old true Italian friend that's been doing it for 50+ years. I'll be posting later if anyone's interested
Edited by thoseguys26 - 5/25/12 at 1:01pm