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Smoked Turkey Legs

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There are so many recipes for turkey legs you might wonder where to start. I always say start with the simplest recipe first and then adjust and modify for your taste. With turkey legs, I love the taste of the turkey with just the added smoke. So, here is my favorite simple recipe for Smoked Turkey Legs.

8 fresh turkey legs. 1 gallon ice water. 1 cup Kosher salt. 1 cup brown sugar. All Purpose Rub. Canola oil. Apple juice. Mix salt & sugar in the ice water. Put legs in a plastic bag and pour brine over. Seal and refrigerate 24 hours. Remove from brine, rinse and pat dry with paper towels and allow to come to room temperature, about 1/2 hour. Rub legs with the oil & season with All Purpose Rub. Put into a 225 degree smoker and smoke 6 hours, misting with apple juice every 30 minutes after the 2nd hour. If legs are getting to dark, cover with foil. Allow to cool 30 minutes before serving.

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Smoked Turkey

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1 Whole turkey, 10-14 lbs. Three gallons ice water. 3 cups kosher salt. 3 cups sugar. All purpose rub. Dissolve salt & sugar in the ice water. Inject turkey with brine using 10% of the weight of the turkey. Example: 10 lb. bird X 16 ounces = 160 ounces. 160 ounces X .10% = 16 ounces brine. Inject breasts, legs & thighs evenly. Put turkey in a plastic bag and add the rest of the brine. Refrigerate 12-24 hours. Remove from brine and pat dry with paper towels. Allow to come to room temperature, about 1 hour. Sprinkle rub in cavity of the bird. Rub turkey all over with canola oil. Rub entire bird with All purpose rub. Insert a temperature probe from a remote temp gauge. Place in a 275 degree smoker. Smoke until an internal temp of 160 degrees is reached.

Smoked Beef Brisket

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1 Whole packer brisket, 12-15 lbs. All purpose rub. Beef broth. Rub brisket liberally with rub. Place in smoker @ 225 for 6 hours, spraying with beef broth every hour after the 3rd hour. After smoking for 6 hours, double wrap whole brisket in heavy duty tin foil (any meat that is being smoked will absorb smoke for up to 6 hours but after that it will just start accumulating on the bark and make it black and bitter). Put back in smoker or oven @ 225 for another 3 hours. Take wrapped brisket out of the smoker and place in a cooler for at least an hour to rest and up to 3 hours.

BBQ Brisket

Smoked Prime Rib Roast

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1 5-7 bone prime rib, small end, bone in. Mix together 2 tbsp. kosher salt, 2 tbsp. coarse black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. sugar. Rub roast with spice mixture making sure to cover complete roast including ends. Place a temperature probe into center of roast. Place in smoker preheated to 375 degrees. Smoke one hour then reduce heat to 325. Remove from smoker when internal temp reaches 130 degrees for rare, 135 for medium rare, 140 for medium, and 145 for well done. Tent with foil for thirty minutes. Remove rib bones by fileting them off in one piece. Save for good eating later. Cut roast into 1 inch slices.

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Pulled Pork

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1 6-7 lb. boneless pork shoulder. Rub with All Purpose rub. Place in 250 degree smoker. Smoke for 6 hours, spraying with apple juice every 30 minutes after the first hour of smoking. Double wrap pork with heavy duty foil. Place back in smoker and continue smoking another 5 hours. Remove from smoker and let rest in a cooler lined with newspaper for 1 hour. Open foil and save juices. Pull pork apart using 2 forks. Serve with reserved juices.

All Purpose Rub

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3/4 cup paprika. 1/4 cup black pepper. 1/4 cup salt. 1/4 cup sugar. 2 tbsp. chili powder. 2 tbsp. garlic powder. 2 tbsp. onion powder. 2 tsp. cayenne pepper.
Mix well and store in a sealed jar. This is an all purpose rub for chicken, ribs, brisket & loin.

Basic Rub

Beef Brisket Burnt Ends

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Remove the point from your fully smoked packer brisket. This will almost come apart with out using a knife. Wrap in foil and allow to cool to room temperature. Cut the point into 1 inch cubes. Place in a aluminum foil pan. Toss with your favorite rub. Add 1 cup of brisket drippings collected from foil, (may add beef broth to make a full cup if needed). Place back into smoker @ 225 and continue to cook, stirring every 30 minutes, until ends are starting to darken and are melt in your mouth tender. These are the most sought after treats at any BBQ!

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