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Smoked Turkey Legs
6 turkey legs
3 tablespoons Worcestershire sauce
1 tablespoon vegetable oil
Dry Rub, recipe follows
Mop, recipe follows
Your favorite BBQ Sauce, as needed
Several hours before planning on barbecuing, loosen the skin on the turkey legs by
running your fingers under it as far as possible without tearing the skin.
Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub
really well into the turkey legs, getting as much as you can under the skin. Sprinkle the
dry rub over the skin, liberally rubbing into the turkey legs and under the skin. Place
the legs in plastic bags and refrigerate.
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F.
Remove the turkey legs from the refrigerator and let them sit at room temperature for
about 30 minutes.
Re-warm the mop mixture over low heat.
Transfer the turkey legs to the smoker. Cook until the legs are very tender and the
juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a
wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be
eaten with your fingers, with a side of barbecue sauce.
Dry Rub:
1/4 cup chipotle seasoning
1 to 2 tablespoons mild dried ground red chili or paprika
1 tablespoon packed brown sugar
Mix ingredients together in a small bowl.
Mop:
1 cup white vinegar
1 tablespoon BBQ Sauce
1 tablespoon vegetable oil
Combine the mop ingredients in a small saucepan and warm the mixture over low heat. |
