Smoked Turkey Leg Trouble ...HELP

They should have done fine in the smoker until they hit 170*.

You might take a sharp knife and cut the tendons in a circle below the ankles. Some do.

They look just fine. We love Q porn.

Welcome to the forum!

If they're "gray" it could be from too much moisture. I also would have let them go the full way on your first batch, in the smoker to see how they were.

Are the fresh or premade and just heating them up?

Skin will pull back from shrinkage, not much to do about that, it's the problem when they trim the skin too close on the end, then it shrinks.

ok, so how do I keep the moisture down in the smoker? I did brine them for 24hrs (they are huge)

and I have learned to use less wood in the smoker =)

I think what I might do is: 1)smoke them skin on 2) remove skin 3) vac seal and freeze 4) re-heat after thaw on grill

comments? suggestions?

The moisture will keep them tender and well, moist. Leave them in until they are done and don't open the door until they are done to temp and the moisture should take care of itself. You also might want to mash out some moisture in a dry clean towel before putting them in the smoker. Also, maybe preheat the smoker on full blast for 30 minutes then put them in and get the door closed quick.

If you freeze them, and then thaw and grill, they will likely get pretty tough, especially without the skin.

They look excellent to me. I believe you had the right idea the first try if you had left them in until done.

Great thread.

Couple of ideas.

Are these fresh or precooked. A lot of ones out there are those precooked ones. Hate to ask, but we had this come up before, just wanted to make sure they're fresh ones.

Half way through your smoke time, open the door, say 30 seconds and let the humidity out. Brining them will keep them moist. It will extend the smoke time.

Smoke them to 150 if you're going to freeze or grill, maybe 165 or 170 if you're eating them right away. The lower temp is food safe and when you grill them gives them room to warm up, BUT keep an eye on them and don't let them overcook on the grill.

Do you like Cajun Turkey Legs? I have a tip if you do.

They are fresh un-smoked turkey legs.

I love Cajun, I am sure the Soldiers will too.

I wish I didn't have to freeze them at all but I can't make all I need for 1 event without freezing them as I go.

I did invest in a really good vaccume sealer and 1 gal vaccume bags. The pre smoked ones are $1.57 a pound and the un smoked are $0.87 a pound - seems smarter to smoke my own.

Any suggestions are welcome.

Patti

Go to Brining 101 and use one of the brine, the Holiday Turkey works well enough

For Cajun turkey legs, add some of the "liquid crab boil" to the recipe. How much depends on your individual taste. To one gallon of brine, you can try one of the small bottles and see how that goes. Try a batch and see how that tastes. Adjust more or less on the CB and add cajun spices if you need a different cajun spice.

ok, round 2 today.

Brinded them for 24hrs.

Put in smoker with 1 piece of Hickory at 200 for 2 hours. Opeaned to release steam and moved heat up to 225 for 2 hours. then moved the temp to just a touch over 225 till done (about 5 hours total to 160.

Cooling them now before freezing. Skin is a bit rubbery but I am going to re-heat on the grill.