So I got a pack of 3 from the store Friday night. Sunday morning I decided to Brine them. I just did a basic cold Brine (1 Gallon water, 1 Cup Salt, 2 TBSP Garlic Powder, 2 TBSP Onion Powder & 2 TBSP Red Pepper Flakes). I didn't get a chance to Brine them for as long as I wanted because I got a late start on them. Maybe it was only 2 hours. Anyways got my Smoker (WSM 18.5) up to 225 before I threw them on. The guide that I used is from Smoke Meat by Jeff Phillips. I read to smoke them to an internal temp of 140 degrees at 225-240, then once they hit 140, turn up the heat to 275 to an internal temp of 165. With a total smoke time of 4 hours.
Well they took only an hour to get to 140, and then maybe another hour to hour and half to reach 165. I know it said they may be done sooner, but almost two hours sooner seemed a little fast for me. Just wondering what everyone else does when they smoke their turkey legs? This is my first time.
What are some do's and do not's that you have encountered? The legs seemed to turn out o.k., but didn't have that WOW!!!! factor that you get from like a state fair. I basted them like the book said, Syrup and butter. Also, what are some things to take into consideration when you smoke a big batch of Turkey Legs?
Any help would be appreciated. Sorry this is kinda long. I am just trying to get this nailed down before my son's birthday party, and give the neighborhood a great experience.