- Feb 6, 2019
- 22
- 3
Alright folks, last Sunday I attempted to smoke a wild Turkey thigh and leg combo given to me by my father. Longs story short it turned into Turkey jerky. I still ate it but for the most part it was chewy and tough. I was finding conflicting info on the ole interwebs. I ended up keeping the smoker between 250-275 for around 4 hours, pulled it when internal temps got to around 185 I think. I'm using an offset smoker and was using hickory as my fuel. I had brined it in a brown sugar/salt brine for about 36 hours.
Any help would be appreciated. I don't need fall off the bone tenderness but juicy and edible would be nice Hindsight being 20/20 I feel like maybe I should have smoked it at a higher temp and pulled it when it hit 165? Maybe even boil it until done and finish it on the smoker? Thoughts.
Inserted picture of smoker and resulting jerky
Any help would be appreciated. I don't need fall off the bone tenderness but juicy and edible would be nice Hindsight being 20/20 I feel like maybe I should have smoked it at a higher temp and pulled it when it hit 165? Maybe even boil it until done and finish it on the smoker? Thoughts.
Inserted picture of smoker and resulting jerky