Smoked Turkey Legs | Lone Star Grillz Vertical Offset Smoker

hey what’s good everybody and welcomeback to my channel smoking and grillingwith me avand big mike with bz cooks hey so yousee us right here hey look we finna getdown you read the title so you knowwe’re doingyou know them turkey legs right so looki just seen on tv that they justcanceledthe la county fair hey listen that wasone of the things that i go to the fairforward to go seei mean to go get you know what i meanhey he’s just over there eitherhey all of that stuff is closed rightnow so i’m getting ready to show youguys just how easy it is to makeyou know make them on your uh your owngrill i’m gonna be using my lone starvertical uhstick burner uh smoker whatever you guyswant to call it hey but all i can tellyou is listen it’s nice and hoti’m gonna show you the fire and then meand mike we’re gonna go ahead and seasonand we’re gonna go from there now hereyou’ll seelook this is my brine right this is whatthe bucket that i use and you can seethat ice on top because you know thatbrine got to be cold rightso this was brined overnight and forlisten for the ingredientsfor the uh turkey brine i’ll leave thatdown in the description box belownow here what you know i want to showyou guys the fire rightso this is like my usual setup thisright here holds me at about260 260 degrees fahrenheitnow if you look at the top that’s gonnabe like the hottest right we’re movingtowards 275 isand then down at the lower zone downthere it’s a little bit under250 degrees but we’re going to keep thatdoor closed and it’s going to rise justa little bitnow since it was mike and i what we didwas we set up a two-man operation rightso what you’re looking at right nowlisten as he pulls the turkey legs outof the brinehe’s patting them dry once he pass itpat some drythen he coach it because we need abinder to apply a rub rightso he uses olive oil and that rightthere what you just see me pick uplisten that rub right there i will putthe ingredient list with the amounts andeverything down in the description boxbelowyou know uh hey listen that and with theolive oil on the topyou know what it gives it like just alittle bitty crispiness on the outsideand it’s just like heyi can’t say enough about it you got totry it and then when you do you’ll seethat flavor and that colordeep down in the meat okayso look got everything up to temp rightso we’re gonna smoke listen here’s thesweet spot for smoking turkeyit’s 250 degrees to 275 rightso anywhere in between there and you canmaintain that you’re gonna come out withthat beautiful colornow i’m gonna go ahead and might go andbring me those let’s start right hereall right all right so what i’m gonna doisstart putting them on like this now oneof the things i would tell you guysabout using stick burners or any type ofgrill you got to know your hot zoneif you notice i’m putting everything inthe middle right reason i’m doing thatbecause the top where the heat rises isgoing to be the hottestand then down lower is going to be thecoolest we’re going to take the rackright underneath this one and do theexact same thingnow keep in mind the longer you havethat door open or you’re if you’re usingthe grill you got the top offyou know you’re losing a lot of heat soyou want to like do it expeditiouslyplan ahead on what you’re going to do sothat you can get in and get out and keepyour heatyour temps on where they need to go allrightso if you can see we got two water pansdown here this has a reservoir where youcan actually put water inbut it’s less cleanup a lot easierto just have the pans here and let allthe drippings get into thereand also keep your your your high zonescooler so it doesn’t get so hotall right so let’s just go ahead and goahead and close it so we startrebuilding the heatget the heat up so look he just talkedabout how we’re going to lose heat rightso go to give you an idea look at thatnow it’s like we starting all over butthe difference isand i’ll show you the one down here onthe bottom but the difference isif you open this up man dogwe got the fire it’s lit we justactually addedanother another log sowe’ll just wait for it to come up totemp then we’re going to set a timer andwe’re going to do these for about fourhoursall right y’all look it’s been an hourexcuse me it’s been four hours 15minutesi’ve already temped them listen six ofthem temped at 181and then the one on the very veryoutside because look the smoke box isover here this is where the firebox isand over here is where you get thehottest as it pulls out of the chimneyright so over here these that did wentup to 190.but it took four hours 15 minutes i’llshow you guyshere we go let me get my rag i’ll justpull them outman you can see the color on them heyactually they form like a littlebark on the outside that’s because ofthe seasoning i was usingnow let me go ahead i’m gonna put themin some foil and look we finna go aheadand let one of these cool and we’regonna take a biteokay everybody look so check it outyou’ve seen us we just took them outrightuh listen the heat the fire stayed aboutwhat i say between 250275 ish you know throughout the wholefour hours and 15 minutes all right thisright here this was like my own littlemakeup of a rub or whatever and you cansee it got like a little textureso listen mad dog said he want to be thefirst one to go ahead and knock it outhey hey so hey go ahead and just hitthat one here anyone man pick anyone butthat’s my votethat’s my vote though oh and i gotta saythis tooi don’t know if we said this in the verybeginning but these two right here hadlike a different rub on thereyou know what i mean we just wanted tolike check it out so if you want to takeit you want to uhhey do your thing right for sciencethere we go all right you guys lookcheck it out i just cut me a piecewe can’t be sharing it you guys knowwhat’s happening out herehey so look there you go i hope you guyscan see it let me get like thisso maybe you guys can uh focus so it’llfocus on thatyou can see look at that color you seethe smoke all the way throughoutand then i really want to try you knowthis rub that he broughtafter showing it to you you know what idon’t want to pick up his because he’sbeen like chewing chowing downon it right hey all i can tell you isjust by looking at it you can see thecolor from the smokeyou know penetrated deep hey and thebeauty of you guys making it now is whatyou can do islisten it might sound strange because wealways put everything in the uhwe put it in some type of ziploc rightbut i’m gonna say thesebe best listen to this wrap them up infoil get them nice and tightput them in the freezer and then whenthis holiday come when this season comesyou know what i mean when we starttalking about making that you knowcollard greens andbeans and all of that you need somesmoked meat boom you got it hey and itheats up very wellhey so with that being said i can tellyou this i can hear him all he doing isjusthey hold that up show everybody look atthati’m not cleaning sucker hey look at thatman yeah this is actually better thanthe ones atcarnival and at disneyland because theydon’t put the seasoning on thereyeah i don’t know what kind of seasonthey put but it ain’t this hey but youknow what i think it is it’s all in theybrinei think that’s what the color is butlook i was saying that same thing likelook putting that uh seasoning on hereit almost put like a little part heyit’s like a halffry type hey i don’t want to over talkit you guys knowall you got to do yeah just try this youguysand let us know down in the commentsection below myself a band big mike we’re busy cooks hey hey ikeep telling you guysmad dog hey and with that being saidlisten if you’re new to my channel letme just take this time to sayhey thank you for watching don’t forgetto like this video and subscribeand tell everybody out there there’s achannel out here that’s simplifyingthese recipesand taking the mystery out of cookingand if you’ve been watching me for aminute you know how i’m about to wrapthis upi’m out of here peace[Music]you