I've been wanting to try these for a while, and finally found some turkey legs on sale. It's odd; around here you can find whole turkeys and breasts everywhere, but hardly ever wings or legs. I wonder where they go?
Anyway, they came out great! I haven't been to Disneyland in years, not since the kids were small, but they do taste very close to how I remember them. Although, I have read that the ones at Disneyland are brined with liquid smoke, and then baked.
Viper1's original thread is here: http://www.smokingmeatforums.com/t/120696/disney-fair-legs-my-way
In the brine. I was happy to use up some TenderQuick that was in the pantry. Now that I have cure #1, I rarely ever use it.
Soaked, dried off, and hit with a bit of Pam and paprika.
The lower two legs must have come from Birdzilla! There were at least 2.5 lbs. each.
Into the MES 30, with a 1-1/2 rows of Pitmasters Choice in the AMNPS.
At the 3 hour mark.
And done! Took about 4 hours at 225° to reach 165° IT.
Plated, with a good hefeweizen! This was one of the "small" ones.
(Notice the coupons in the corner? KFC can suck it! I'll take one of these any day.)
Anyway, they came out great! I haven't been to Disneyland in years, not since the kids were small, but they do taste very close to how I remember them. Although, I have read that the ones at Disneyland are brined with liquid smoke, and then baked.
Viper1's original thread is here: http://www.smokingmeatforums.com/t/120696/disney-fair-legs-my-way
In the brine. I was happy to use up some TenderQuick that was in the pantry. Now that I have cure #1, I rarely ever use it.
Soaked, dried off, and hit with a bit of Pam and paprika.
The lower two legs must have come from Birdzilla! There were at least 2.5 lbs. each.
Into the MES 30, with a 1-1/2 rows of Pitmasters Choice in the AMNPS.
At the 3 hour mark.
And done! Took about 4 hours at 225° to reach 165° IT.
Plated, with a good hefeweizen! This was one of the "small" ones.
(Notice the coupons in the corner? KFC can suck it! I'll take one of these any day.)
