How to make it

  • Heat stock to boil to dissolve the salt and sugar.
  • Allow to cool to room temperature.
  • Add to a large pot along with ice water.
  • Brine turkey legs for 24 hours.
  • Wash the brine off and heat one side of a gas BBQ to 220 degrees.
  • Prepare 4 large foil packets of half soaked, half dry hickory chunks.
  • Place one packet on the heat, close BBQ and wait for smoke to start.
  • Quickly place turkey on the indirect heat side of the BBQ, close lid.
  • Cook about 4 hours or until done, changing the smoke packet every hour.

Reviews & Comments 3

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  • jo_jo_ba 6 years ago
    YEs, but they won't be as tender or juicy. The brining helps lock in the moisture
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  • mamitachula 6 years ago
    Can I smoke the turkey legs without brining them first?
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  • eggchef 7 years ago
    yummy !!!!!!!!!!

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