Hello friends and welcome to this edition of the smoking meat newsletter. With Fall upon us and turkey day just around the corner in the USA, thoughts turn toward celebration and all of the fun and food that goes along with that.
Fall is sort of the turning point at my house where I start looking forward to the Halloween parties and get togethers, the thanksgiving celebrations and whether we will stay home and have guests over or travel off to see some relatives. But regardless of whose house we are at, it's a great time of year and the colors of fall just seem to make it so much better.
I kind of wanted to play on that "fall" theme this month by cooking up some turkey legs (better than the ones at the fair for sure) and I'm also going to wrestle up some various edible seeds and nuts and show you how the smoker along with a little seasoning can work some magic on those.
We go to the state fair ever year in Tulsa and you always see folks carrying around these humongous turkey legs that must have come from a turkey on steroids.. reminds me of a club more than a turkey leg. None the less, they must be pretty good and folks walk around gnawing on them until they get tired of it and toss it away for some other novelty.
I normally don't buy them myself, I have made them at home and I'm sort of spoiled I suppose. The ones I have had in the past just don't hold a candle to what most of us can make at home in our own smoker. The down side is that you and I will probably have a hard time finding the really large ones like they have at the fair. Ours from the supermarket will be quite a bit smaller but delicious none the less and since they are not that big, they don't take too long.
In a bit, I'm going to show you my own recipe for making them and how to season them up real nice.
I've also had pumpkins and harvest time nuts on the brain lately and since those smoke up real nice and are a really delicious anytime snack, I'm gonna show you how to do that as well. We'll do some pecans, peanuts, and pumpkin seeds but the method and seasoning that I will show you will work on almost any edible seed or nut.
As usual, I used my rub recipe on these turkey legs to add a layer of flavor as well as on the smoked pumpkin seeds, peanuts, almonds and pecans and it was beyond amazing! I recommend you give it a try and see for yourself that this stuff is good on almost everything.. order the recipes for my rub and sauce today!
My Previous Newsletter:
Great detail and information on how to smoke chicken legs and thighs complete with plenty of pictures so you can see how it's done.
Smoking Turkey Legs
Make turkey leg brine using the following recipe. Note: this makes 1 gallon of brine which is enough to cover about 6 turkey legs. Feel free to double the recipe if you are doing more legs.
- 3 quart water
- 1 cup dark brown sugar
- 1 cup kosher salt
- 4 TBS Worcestershire
- 7 cloves garlic
- 4 TBS Jeff's Rub
- 3 TBS Maple syrup
- 2 quarts cubed ice (equivalent to 1 quart of water)
Pour 1 of the quarts of water into medium sauce pan. Stir in kosher salt until dissolved. Add the other ingredients except for the ice. Place pan over medium heat and allow it to come to a slow boil. Once it is boiling, turn it down a notch or two so that it just simmers for about 10 minutes.
Remove pan of brine from stove and allow to cool for a few minutes. Pour remaining 2 quarts of water into a 1 gallon tea pitcher or similar container then pour brine into tea pitcher. The cold water should help to cool down the brine. Now add the 2 quarts of cubed or half-circle ice and stir well from top to bottom to further cool the brine. Once the brine is cold, it is ready for use and can be set aside.
Brining the Turkey Legs
Brining is very important for poultry since it adds extra water/moisture inside the meat. During the cooking process, moisture is lost. By brining you are adding moisture so that even though some is lost, there is enough left to keep it extra juicy inside.
This is the number one comment I hear from folks who have brined a chicken or turkey for the first time, "wow, it was so juicy."
To brine the turkey legs, I recommend placing the legs in a large 2 gallon ziploc or perhaps use a couple of gallon size ziplocs and put 3 legs in each one.
Pour the brine over the turkey legs until they are covered and zip them up. I like to place the ziploc bag(s) straight up inside of a large stock pot to prevent any risk of spillage. Place the bags with turkey legs and brine into the fridge and allow them to brine for 4 to 8 hours.
Note: I have brined these for 4 hours and for as much as 8 hours and there does not seem to be a difference in saltiness of the end product so I have to assume that the meat reaches a point where it equalizes and does not take on more salt.
Once the turkey legs are done brining, open the ziploc bag just a little and drain the brine. Refill the bags with cold, fresh water and then pour it out again to rinse away any excess salt. repeat this rinse a couple of times.
Now the turkey legs are ready to be seasoned on the outside and put into the smoker.
I left the turkey legs in the brining bags and poured about 1/4 cup of oil over the legs in each bag. I then added 4 heaping tablespoons of my rub recipe into the bag then sealed the bag up and massaged the bag to completely cover the legs with the rub.
You can also do this by hand, without a bag if you wish. Just rub oil or regular yellow mustard all over the turkey legs and under the skin and use your hands to massage my rub onto the meat making sure to get it under the skin wherever possible.
Once the turkey legs are seasoned up real good, you can set them aside and go get the smoker ready. You may also opt to get the smoker ready before seasoning the turkey legs if you think it will take a while.
Setting Up the Smoker
I decided to use the 22.5 WSM (Weber Smoky Mountain) smoker this time not to mention that it is one of my favorite charcoal smokers. It is quite easy to maintain a steady temperature and can go all day on a single bag of charcoal. I only needed about 3-4 hours but what the hey.. it's fun to use and I have not used it in a while so I broke it out, cleaned it up and proceeded to prepare it for smoking.
The best way to setup this smoker is in the minion style.. unlit charcoal on the bottom (amount depends on how long you are wanting to run the smoker) with about 40 pieces of lit charcoal poured on top.
I always tend to add way too much unlit charcoal and it runs for hours on end beyond what I actually need but that's me.. this time I filled the charcoal ring up to about 2/3 full and placed 40 pieces of charcoal on top. I filled the water pan up with about 2 inches of water and only used the top grate (I leave the bottom grate out unless I need it, to keep it clean).
I set the lid on top and adjusted the bottom dampers to about 15 % open and the top damper to about 50% open. This is NOT per the instructions that came with the unit but it's how I do it.
I had to take the kids to school before I smoked the turkey legs so I got the smoker going before I left in the configuration mentioned and I knew that by the time I returned 45 minutes later, it would be about right.
When I returned it was clicking away at about 200 degrees and I adjusted the dampers ever so slightly to allow just a bit more air in to bring the temperature up to my goal temperature of 225-230 degrees.
Air control is key in this smoker, use just enough lit charcoal so that you can give it minimum air and it will maintain around 230 degrees. If you don't use enough lit charcoal you will have to give it more air and the extra air will cause all of the unlit charcoal to ignite within a very short period of time and you will not be able to control the temperature that ensues. If you use too much lit charcoal, you will have to practically shut down every damper completely to cool it down and then you will have other problems on your hands.
I recommend that you experiment to find out what works best for you and try to write down what works so you can repeat the process.
Smoking the Turkey Legs
I laid the turkey legs on the top grate making sure to leave some space between them so the smoke could have full access to the meat. I then quickly replaced the lid so as to not lose too much heat.
At this point, the turkey is pretty much hands off for several hours. Keep a watch on the water pan and make sure the smoke keeps flowing for at least 2 hours but that's about it.
Cherry splits – I laid one of these right on top of the lit charcoal and it provided smoke the entire time.
The turkey legs that I purchased were rather small and took only 2 hours and 45 minutes to reach 165 degrees. If you find larger ones, they will obviously take longer to cook. The digital probe meat thermometer is your friend and will do a great job of letting you know when the turkey legs are finished cooking and take the guess work out of it.
If you like the traditional maple flavoring on the turkey legs, you can baste them with maple syrup about 30 minutes before they are finished. Brush it on liberally or use a spoon to drizzle it over the top.
When the turkey legs are finished cooking, I recommend wrapping them in foil to keep them warm until ready to eat.
- Temperature – 230 degrees
- Smoke Time – 2 hours
- Recommended Wood – Cherry and/or Pecan
- To Reheat – 325 for 25 minutes wrapped in foil in oven.
Smoking Edible Seeds and Nuts
Most of us have heard of smoked almonds and have eaten them but some other nuts and even edible seeds that are not so common are also great smoked. Among these are pecans, peanuts, sunflower seeds and pumpkin seeds.
Brining the Nuts
Brine the nuts to get a little saltiness into the meat using my normal brine solution as follows:
- 1/2 gallon water
- 1/2 cup kosher salt
- 2 Tablespoons of Jeff's rub recipe
Place water into gallon sized pitcher and add salt. Stir until dissolved then add rub and stir briskly to mix.
Place nuts into individual quart sized ziplocs and fill with brine. Zip closed and let them soak for 2 to 4 hours on cabinet top or other flat surface.
Pictured here I have pecans, almonds, raw red skinned peanuts and sunflower seeds brining.
I wanted to use my rub recipe on the nuts but I wanted a finer texture so I ran some of the rub through the coffee grinder and it was perfect! Fine, silky and delicious.. I had to beat my daughters away from it with a dish towel because they were grabbing pinches of it;-)
When the nuts are finished brining, drain the water and pour the nuts out onto paper towels to drain. Once they have finished draining, place them in separate bowls and set aside.
Brining the Pumpkin Seeds
When brining pumpkin seeds I like to boil them in salty water as this tends to help the salty water/seasoning to get inside the shell. I also use a slightly different mixture.. like this:
- 2 cups of water
- 4 Tablespoons kosher salt
Dissolve salt into water in a medium sauce pan then add pumpkin seeds. Place pan on burner over medium heat and allow it to come to a boil. Allow to simmer for about 8-12 minutes then remove from heat.
Pour seeds/brine into a wire strainer over the sink to remove the pumpkin seeds and pour them out on a paper towel to drain for a few minutes.
Note: don't leave them too long or they might stick to the paper towel.
After a few minutes, place the pumpkin seeds in a bowl and set aside.
Preparing the Nuts and Seeds for Smoking
Use spray oil/butter to coat the seeds with oil in the bowl as this will help the seasoning to stick better. Add about 1 heaping tablespoons of my rub (ground fine if possible) per 1 cup of nuts or seeds and stir to coat evenly.
Peanuts coated with my rub..
Once all of the seeds and nuts are coated with the rub, they can be placed into a mesh grill topper or a Bradley rack lined with foil.
The Bradley smoker is perfect for smoking these seeds and nuts and that is what I decided to use.
- Temperature 230 degrees
- Smoke – Cherry for 2 hours
For the Pecans, almonds and pumpkin seeds, I applied cherry smoke for 2 hours and allowed them to cook for an additional 2 hours.
The peanuts got the same smoke time but needed an extra hour or so to get finished.
The best way to do this is to let them smoke cook for about 2 hours at the recommended temperature then do a taste test every 30 minutes until you like the way they taste and look.
Note: the peanuts will remain soft until they cool down so "crunchiness" is not a determining factor of doneness.
Here's some finished shots and boy where they tasty.. my kids went nuts (pun intended) for these especially the pecans and the pumpkin seeds.
Pecans: 2 hours smoke/4 hours total cooktime @ 230
Pumpkin Seeds: 2 hours smoke/4 hours total cooktime @ 230
Peanuts: 2 hours smoke/5 hours total cooktime @ 230
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