Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: HighOnSmoke on November 08, 2018, 06:58:49 PM
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Easy quick cook tonight. Turkey legs that I brined overnight in a mixture of Killer Hogs AP Rub, white sugar, a couple bay leaves
and water. They were dried off and I used some Butcher BBQ Grilling Oil (butter flavor) as a binder. I then gave them a light coat
of the AP Rub and some of their The BBQ Rub.
(https://photos.smugmug.com/BBQ-Cooks/Turkey-Legs-on-the-Backwoods-Chubby-3400-11-08-18/i-vRCF2Cz/0/fa66a609/L/Turkey%20Legs-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Turkey-Legs-on-the-Backwoods-Chubby-3400-11-08-18/i-vRCF2Cz/A)
I preheated the Chubby to 275 using Royal Oak lump charcoal with a couple small chunks of pecan wood. Once it got to temp, I
put the legs on the upper rack. I am monitoring my cooker and the legs with the BBQ Guru Cyber Q.
I set the alarm to 175 for the legs as this is our preferred temperature. Here is a shot of the Chubby with the Cyber Q and the
flashing “Done” on it.
(https://photos.smugmug.com/BBQ-Cooks/Turkey-Legs-on-the-Backwoods-Chubby-3400-11-08-18/i-sXvsbB2/0/800cbe0c/L/Turkey%20Legs-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Turkey-Legs-on-the-Backwoods-Chubby-3400-11-08-18/i-sXvsbB2/A)
Legs looking and smelling great as they were pulled out of the cooker.
(https://photos.smugmug.com/BBQ-Cooks/Turkey-Legs-on-the-Backwoods-Chubby-3400-11-08-18/i-mzDTxpk/0/b4ace94e/L/Turkey%20Legs-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Turkey-Legs-on-the-Backwoods-Chubby-3400-11-08-18/i-mzDTxpk/A)
Final shot of the legs as I am going to rest them in foil for awhile until my wife gets home from work. About 30 minutes.
(https://photos.smugmug.com/BBQ-Cooks/Turkey-Legs-on-the-Backwoods-Chubby-3400-11-08-18/i-PSBwMBK/0/1aa62337/L/Turkey%20Legs-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Turkey-Legs-on-the-Backwoods-Chubby-3400-11-08-18/i-PSBwMBK/A)
The cook was a lot quicker than I thought it would be. It took an hour and 50 minutes to reach the internal temperature of 175.
I had originally figured about 2.5 hours. It’s all good has every piece of meat is different.
Legs were delicious, with bite through skin and extremely juicy. Nice light smoke flavor from the lump and pecan.
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So if I am correct, you have done two cooks so far. One with briquettes and one with lump.
Both cooks look great.
Do you have a preference yet when it comes to briqs or lump??
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I have a preference, Smoke....I would prefer that Mike send me those turkey legs~!
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:thumbup: Love Turkey legs ...
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So if I am correct, you have done two cooks so far. One with briquettes and one with lump.
Both cooks look great.
Do you have a preference yet when it comes to briqs or lump??
I really haven't decided yet. I like both but will probably stick to briquettes for longer cooks.