Found some turkey thighs for .99/lb and decided to have a go Sunday for game/race.
Brined overnight and then seasoned with Kinder's Thai BBQ rub and a pinch of scorpion dust.Used pecan shell dust in the tube for smoke.Into the MES at 235 for about 3 hours until 175-180 and finished on the grill to crisp up the skin.
Sides were a canned bean medley (kidney,pinto,black) with onions,green bell peppers and some leftover broccoli.Also spaghetti squash and some smoked apple wedges.
Gotta say I really didn't think the thighs would be as good as they were,actually they were outstanding!About as moist as you can get without being fall of the bone and really crispy skin with the grill finish.
Brined overnight and then seasoned with Kinder's Thai BBQ rub and a pinch of scorpion dust.Used pecan shell dust in the tube for smoke.Into the MES at 235 for about 3 hours until 175-180 and finished on the grill to crisp up the skin.
Sides were a canned bean medley (kidney,pinto,black) with onions,green bell peppers and some leftover broccoli.Also spaghetti squash and some smoked apple wedges.
Gotta say I really didn't think the thighs would be as good as they were,actually they were outstanding!About as moist as you can get without being fall of the bone and really crispy skin with the grill finish.
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