Don’t tell anyone, but it ain’t as hard as it looks to turn out a wonderfully moist bird for all to enjoy. This will give you a nice golden brown skin that is not leathery. So, I'm looking for suggestions on how you'd approach it. My first thought was to cook low at 250°F until I hit ~140°F on the breast. Season the outside of the legs with remaining Blackened Sriracha. At the higher temperature the juices are more … The sweet and savory flavors of our Pit Boss Competition Blend Pellets make them the perfect choice for this recipe. I also considered grilling it over direct to finish it off, but not sure what you mean. /u/Guvmint_Cheese mentioned this similar approach as an alternative to what I described above. https://www.allrecipes.com/recipe/216108/slow-cooker-turkey-legs I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. When smoked in a smoker it’s really hard to get a crispy skin. https://www.wholefoodsmarket.com/recipes/turkey-extra-crispy-skin Here is the method I've used: 12 lb bird brined for 24 hours, olive oil on skin with salt and pepper, bring smoker up to 300, do not include liquid in the smoker (to decrease humidity), used hickory and apple, smoked for 2.5 hours Place turkey legs directly on the grate of the smoking cabinet, and cook for 1 ½ hours. Sweet Daddy D’s Smoked Turkey is dry brined and rested so the skin is crisp and the meat is moist. Our thoughts remain with you and your families during this unprecedented time. If you brine your turkey and don’t take the time to dry off the skin after, you risk disaster (read: soft, limp turkey skin). This cook plans to use a Weber Smokey Mountain smoker with a temperature around 350-360 degrees. Preheat grill to 225°F. Here’s how to smoke turkey in an electric smoker. Crank up the heat for the last half of the cook to crisp up the skin and you’ve got a meal fit for a king. Increase temperature to 325°F, then transfer turkey legs to the bottom grill and cook for another 45 to 60 minutes, until the internal temperature reaches 170°F. #smokedturkeylegs #iamacreator #pitbossaustinxl #turkeylegssmoked On this video we will show you how to make I love my food holiday. For extra crispy skin, crank of the temp to 400°F after the legs reach 165°F internal temperature. Ive always smoked birds at 275-300. I'm going to wet or dry brine the turkey, leaning toward wet. https://www.rachaelrayshow.com/recipes/turkey-legs-in-a-slow-cooker This is a true blue BBQ chicken legs recipe. Remove the turkey legs from the brine and rinse them under cold water. Cover the turkey with plastic wrap and allow it to sit for 30 minutes while the smoker comes to … And that simply means spending sufficient time in the smoker, exposed to the 180 - 220 degree smoky heat wafting across the bird -for hours on end. Rub the dry rub all over the turkey legs, getting under the skin when you can. 24-48 hours uncovered in dry fridge will do the trick. What happens is that the skin simply dries out and with no moisture left, it gets thin and papery. Place turkey legs directly on the grate of the smoking cabinet, and cook for 1 ½ hours. Wrap the wings and leg tips in foil or they may overcook due to the higher heat. Remember chicken is done and safe at 165°F but this may not be the perfect finish temperature for the pieces with more fat such as the thigh, wing and leg. If you have the courage to not brine the bird, the meat will taste like fresh turkey … Some important things to get good results... Salt skin and meat properly at least 12 hours before cooking. The last problem we need to solve with the methods I have recommended is that while brining adds extra moisture, it makes it difficult to crisp the skin. Dry. No need to wait in line, you can get tender, flavorful Smoked Turkey Legs right at home. *EDIT: It may be difficult to keep the temperature up. The legs are seasoned generously in our Pit Boss Blackened Sriracha Rub then smoked until tender. Like remove it?! But OMG am I overwhelmed with a variety of responses! However, most of the guys I talk to in the r/BBQ or r/smoking that did some test trials the previous weeks said all their skin turned out a bit.. rubbery. Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. But with every step of the process key to enhancing the flavors of the bird, there’s a lot that’s easy to get wrong. Smoked Duck Recipe. We ask for your understanding during this time as you may experience delivery delays. Not sure what it would do to the smoke it took on. I could try to cook at a higher temperature on the WSM at maybe 300-450°F and play with the temperatures a bit by removing the water pan. When smoking poultry the skin is always a challenge. Then turn it up to 300 °F or higher to finish. 2. You may want to pull the cheesecloth off about 30 minutes before you are done. Let’s make something delicious! Cooking a bird upside down will also inhibit browning. I can only imagine that cooking it at 250°F isn't rendering enough fat or driving enough moisture away. I use a Thermoworks bluetooth thingy to monitor both the meat and smoker temperature, so that won't be a problem. Thanksgiving will never be the same: Crispy skin, juicy meat, smokey flavor. https://leitesculinaria.com/91246/recipes-smoked-turkey.html Baking them at a high temperature ensures crispy skin and juicy meat. 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