by oddsocks » 09 Aug 2011, 21:05
funny you should ask, i was doing a bit of a search on turkey legs yesterday. seems that a brining from 4-14 hours depending on who's recipe is a good thing, then a simple rub and smoke for about 3 hours at 225 until internal reaches 185. going to try these myself at the weekend so will let you know what brine, rub and smoke i go with