Smoking turkey legs today!

[Jasonew6]

Turkey legs start in a brine:

4 cups of water
30 grams of salt (25 grams kosher salt, 5 grams himalayan pink salt)
1 tsp brown sugar
2 tsp black pepper
1 tbsp granulated garlic
1 tbsp honey

In the brine for 1 hour+

Pics and further steps to follow

[Jasonew6]

Rub Recipe:

1 tbsp granulated garlic
1 tsp brown sugar
1 tsp smoked paprika
1 tsp black pepper
1/2 tsp ground coriander
1/2 tsp cayenne pepper


Rubbed Legs:

[fredtoast]

Mmmmmmm.......Turkey

[Jasonew6]

Finished product

[Slappy from New Haven]

Love the honey in the brine.

What kind of wood did you smoke with?

[fredtoast]

Did you let the legs dry out in the fridge before putting on the rub. Or did you take them straight from the brine.

[fredtoast]

Originally Posted by NC Bengal Mike

Love the honey in the brine.

Yeah I liked that also. In fact I would have used more than a tablespoon in 4 cups of water. Or maybe add some molasses also.

But WTF do I know? I have never even used a brine before grilling or smoking.

[Slappy from New Haven]

Originally Posted by fredtoast

Yeah I liked that also. In fact I would have used more than a tablespoon in 4 cups of water. Or maybe add some molasses also.

But WTF do I know? I have never even used a brine before grilling or smoking.

Nah thats enough honey, good ration. Honey in brine is like bleach in water a little dab will do yah

[Jasonew6]

Originally Posted by NC Bengal Mike

Love the honey in the brine.

What kind of wood did you smoke with?

Hickory. And the amounts (except for the salts) were guesstimates. Just enough honey to add color.

[Jasonew6]

Originally Posted by fredtoast

Did you let the legs dry out in the fridge before putting on the rub. Or did you take them straight from the brine.

Brine in the fridge for about 45 minutes, 15 at room temperature. Pat dry and rub immediately. Leave at room temperature while getting the smoker ready.

[Jasonew6]

Oh, and I'll be making pulled pork on Saturday.

[Slappy from New Haven]

Originally Posted by Jasonew6

Oh, and I'll be making pulled pork on Saturday.

My two daughters will be coming over friday and we will be making pork shoulder also.

The're dork *** boyfriends can't boil water, so they want daddy to show them how to smoke it down,

Hey Jason if you want lets work out something for me to get you some apple pear and peach wood. You are a top quality pitmaster and you need to move forward.

[Slappy from New Haven]

Originally Posted by Jasonew6

Hickory. And the amounts (except for the salts) were guesstimates. Just enough honey to add color.

Everything is a guesstimate my good man, spice, temp, cut of meat. time, fat trim, marbeling.

Thats why it is so much fun.

I look at it this way, every time I get a pack of chicken wings I know it will be different

[Jasonew6]

Originally Posted by NC Bengal Mike

My two daughters will be coming over friday and we will be making pork shoulder also.

The're dork *** boyfriends can't boil water, so they want daddy to show them how to smoke it down,

Hey Jason if you want lets work out something for me to get you some apple pear and peach wood. You are a top quality pitmaster and you need to move forward.

I have used more than just hickory in the past. I have apple and cherry, but peach and pear sound good. My problem isn't me branching out, it's what the local stores carry. What I really want to get my hands on is oak.