Smoked Vinegar-Mopped Turkey Legs (Disney-Style)
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!
Brine Ingredients
- 5 teaspoons Kosher Salt
- 1 teaspoon Prague Powder #1
- 5 tablespoons dark brown sugar
- 2 cups water
Protein Ingredients
- 3 turkey legs, total weight 2.46 lbs
- 2 teaspoons Sucklebusters Competition BBQ Rub
- 3-5 tablespoons Fat Bastard Pepperjack Vinegar-Mop Sauce
Recipe adapted from Amazing Ribs
Procedure
- 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.
