In today’s recipe we are smoking Disney “style” Turkey Legs, but adding a Vinegar Mop on the Pit Barrel Cooker. We will start by brining the turkey legs overnight. The next day, we’ll season the turkey and get the smoke going!
Heat 2 cups water (does not need to boil) and mix brine ingredients in a pot or Ziploc bag until the sugar, Prague Powder #1 and salt are dissolved. Heating the water helps the salt, sugar and Prague Powder #1 dissolve.
Let the brine cool before adding the turkey legs. You can refrigerate the brine for about 30 minutes to speed up the process.
Place the turkey in the brine and refrigerate overnight.
The next day remove the turkey legs from the brine and pat dry with paper towels.
Season turkey thighs with the Sucklebusters Competition BBQ Rub (or your favorite turkey seasoning).
Cook the turkey legs to 155 degrees F (approximately 1 hour) and then brush on the Pepperjack Vinegar Mop.
Cook until final temperature is 175 degrees F (approximately 20 to 30 minutes longer).
Remove from the Pit Barrel Cooker and rest for 15 minutes before serving.
For the detailed step-by-step recipe watch our Vinegar-Mopped Turkey Legs recipe.