First smoked Turkey Drumsticks on the Lang 36". For this smoke, picked up 6 medium sized legs and put them into the brine overnight in the refrig. for smoking the following day.
Pulled them out of the brine and washed with cold water patted dry before a rub down with canola oil and applied the rub on the outside as well as inside. Let stand for an hour before placing in the Lang using oak and a piece of mesquite wood. Maintained the Lang temp between 250 and 270 for 2.5 hours before reaching 169 IT. Pulled the turkey legs and let them rest covered for 30 minutes before serving. Ended with a nice crisp bite through skin. Meat was tender, juicy and had a nice smoke flavor and color.
Will be doing more of these soon.
Enjoy.
Ready for the smoke
Looking good at 2 hours
IT at 169 and ready to come off
Getting covered and rest for 30 minutes.
Served with some candied sweet potatoes
Nice color and bite through skin.
Pulled them out of the brine and washed with cold water patted dry before a rub down with canola oil and applied the rub on the outside as well as inside. Let stand for an hour before placing in the Lang using oak and a piece of mesquite wood. Maintained the Lang temp between 250 and 270 for 2.5 hours before reaching 169 IT. Pulled the turkey legs and let them rest covered for 30 minutes before serving. Ended with a nice crisp bite through skin. Meat was tender, juicy and had a nice smoke flavor and color.
Will be doing more of these soon.
Enjoy.
Ready for the smoke
Looking good at 2 hours
IT at 169 and ready to come off
Getting covered and rest for 30 minutes.
Served with some candied sweet potatoes
Nice color and bite through skin.
