Decided to change the pace a little and smoke some turkey legs. I've always loved the ones I get at the state fair and in Hillsville VA at the big flea market. Bought three packs containing 3 each and each pack weighed about 3 1/2 pounds so they were only a little over a pound a piece. Decided not to brine them and made up a rub of garlic powder, poultry seasoning, Tony's Cajun seasoning and a little Chipotle powder to give it a kick. Cook temperature was 250-275 degrees and I spritzed them with apple juice and turned them over on the hour. Four hours later they reached my target internal temperature of 180 degrees. They turned out great! I love the ham flavor and appearance the meat has. Here is the q-view before I removed them from the smoker and foiled them to rest.
post #1 of 31
6/16/07 at 4:15pm