Smoked some turkey legs today, along with some baked beans and mac and cheese. I brined the legs overnight (19 hours) with the Slaughterhouse Brine, brushed with olive oil then added a rub I found online for them. Smoked at 250* for 3 hours, beans 3 hours, and mac and cheese for 1 1/2 hours using apple wood.
Beans ready to put on
Mac N Cheese ready
Turkey Legs and Beans going on
2 hours late time to add the Mac N Cheese
Turkey done
Mac done
Ready to eat
Here is my plate
Beans ready to put on
Mac N Cheese ready
Turkey Legs and Beans going on
2 hours late time to add the Mac N Cheese
Turkey done
Mac done
Ready to eat
Here is my plate