Smoked Turkey Legs | Chuds BBQ

This carnival food classic is a must try for your offset smoker! These super juicy turkey legs have a nice smoky flavor that will be a party hit.

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BRINE RECIPE
6 qts Water
1.5 cups Kosher Salt
4 cups Brown Sugar
4 Tbsp Pink Salt

►Full list of things I use and recommend:
_________________________________________

►Thermometer
►Pink Salt
►Mixer
►Chef Knife
►Sausage Stuffer
►Hog Casings
►Meat Grinder
►Food Processor
►Fire Blower
►Knife
►Slicing knife
►Boning Knife
►Thermometer
►Sodium Citrate
►Sheep casings
►Beef Tallow
►Black Pepper
►Cimeter Knife
►Scale
►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Chef Knife
►Bone Saw
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Lens
►Light

[ItsRyanTurley]

Awesome Bradley! Have you tried letting the legs dry out in fridge uncovered for 24 hr after the brine Sesh, for a crispier skin? It’s 👌🏼

[smfam]

Best new bbq channel on the tube. Nice work Bradley.

[monkipooman]

We served turkey legs at a Renaissance fair a few years ago. We had a customer lose his turkey leg to an eagle during a birds of prey demonstration.

[MrCorscorpii]

Didn't expect that much juice to come out of it, looked like a water balloon 😅. Keep up the good work

[mikebockus]

As a Vermonter, and Ipa lover, the Heady caught my eye.... cheers my beer friend!!

[kachina]

Outstanding, new idea for my new to me but really old homemade offset. Now: Chud's take on a whole boneless pork loin porchetta style.

[RRW_HomeGrown.Keto.Cookin]

Love your style, & your channel! My daughter found you when we were planning our first sausage making attempt. We used your basic recipe & we were both big fans of how it turned out! (Fun mother- daughter foodie colab).
We just got our pork butt for our second go at it this coming weekend...

Keep up the great work, I look forward to each video you post. Hopefully we'll be out to L&L sometime soon to get a taste of what y'all are cookin' up that day. We regularly drool over the menu items we see posted online!

[saucybottombbq]

I never expected to see that much juice! Excellent job!

[juanlopez]

Done this before just did know of tje pink salt..will try.. Love to see a thick cut pork chop smoke

[andrepatterson]

What are the measurements of the brine recipe. Exactly the pink salt.

[gregschell]

Are you using Pink Salt (Curing Salt)?

[tdwellsmith]

Very nice Brad! How about doing a venison backstrap since hunting season just opened here in Central Texas.

[harrytormey]

I bought some curing salt to brine turkey legs. Four tablespoons seems like a lot.

[warmsteamingpile]

Off to the store for turkey legs today.

[eugeneschroeder]

hey there buddy awesome vid. can give me the details of the brine pls..if you want to.. Eugene pitmaster south africa

[arielmartinez]

Good info, entertainment at the top level Thanks

[seanbutler]

Is 4 TBS of pink salt safe, or do I not know what pink salt is? I thought it was like prague powder and you're supposed to use it really sparingly?

[wcontreras]

Heady Topper baby! How do you get that in Texas??

[matthewparrish]

Would like to see more cooks on the chud box.

[corradofiorentini]

Bye! i am writing to you from Italy. Thanks to your videos I discovered my new passion which I hope will soon become my new job ..
One of the biggest difficulties I find in trying to "copy" your recipes is the search for some raw materials that very often, unfortunately, are not easy to find on the Italian market.
Amazon helps but there is not always everything and having it sent to you from America is really too expensive.
I need your help with two ingredients that are hard to find:
1) "pink salt" was just "pink himalayan salt" which I understood to be quite another thing. Is there a "chemical" name for this substance?
2) the mix of 16 black peppers how can I get it? in Italy it cannot be found with this name.
A thousand thanks!!
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