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Editor's note
The 24-hour brine followed by low-and-slow smoking at 225°F provides a straightforward, replicable approach to achieving juicy, tender results. This adaptation of Thanksgiving turkey for backyard BBQ grills has broad appeal and application.
PART 2 of my Thanksgiving Smoked Meat Series!
The @PitBossGrills Navigator Did all the hard work for me which is by far my favorite grill in my backyard.
Today we're making giant Smoked Turkey Legs that are juicy, tender, and packed with BBQ flavor! The secret is a 24-hour brine followed by a slow smoke at 225°F.
These are perfect for Thanksgiving or anytime you're craving those famous fair-style turkey legs!
Ingredients:
6 Turkey Legs
4 tbsp BBQ Rub
2 tbsp Olive Oil
Brine:
7 cups Water
½ cup Kosher Salt
¾ cup Brown Sugar
6 Bay Leaves
1 tsp Mustard Seeds
1 tsp Peppercorns
Get the complete recipe:https://cookitwithtim.com/smoked-turkey-legs/
#SmokedTurkeyLegs #ThanksgivingTurkey #SmokedTurkey #CookItWithTim
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