Smoked Turkey Legs on Pit Barrel Cooker

it’s a week of Thanksgiving every year Imake some turkey legs we’re gonna dothese a little bit different today we’regoing to brine them always Bryan I’mtelling you kick up your turkey game butwe’re going to brine them in mytraditional brine of water salt brownsugar but we’re gonna add in somesriracha sauce and some prog powder nowmake sure you should stay with me watchthis whole video these are two poundeach these are those jumbo turkey legswe’re gonna finish one with a ghostpepper pear glaze and we’re gonna finishthe other one with a Carolina Goldbarbecue sauce[Music]all right I’ve been brining these bigturkey legsovernight it’ll give them flavor givethem oyster look how huge these arethey’re almost 2 pounds apiece nowwhat’s in this brine is a gallon ofwater cup a kosher saltI’ve got half a cup of brown sugar halfa teaspoon of prog powder and then I putin about 2 tablespoons of sriracha saucejust to add a little spice in the brineit’s not gonna heat it up a whole lot Imean it’s gonna be very mild you canleave it out if you don’t want it andthen all you want to do here is just drythese guys off right there might be alittle bit of that salt water on theoutside and you just don’t want them tobe too salty look at these two guys lookincredible so let me just get thembrined off and I brined off let me getthem wiped off and I will show you howwe’re gonna season these bad boys up Igot 2 teaspoons of paprika teaspoon ofonion powder teaspoon chili powder orteaspoon of ancho powder right and thenI got one teaspoon this is just Italianseasoning right just going to get thismixed up real well and this is gonna bethe base now we are going to add alittle bit more to these turkey legsyou’re going to add a little sweetnesshere in a minute so you can see I gotthis mixed up right and now we’re goingto do just to help the seasoning stickI’m gonna hit these guys up with somevegetable oil you could use sangs oilyou could useoil this is just really easy to handleas you can see okayand now what I’m going to do is justcome in here right sprinkle thatseasoning on it of course you’re goingto want to do outside your rightprobably goes without saying but just alight little coating here we got thatpaprika hey you could put cayenne if youwanted it spicier you could use cajunseasoning those would be awesome choicesas well now so you can see got ourseasoned up now the other thing I’mgoing to do and I’ll show you on thisone I’m gonna come in now for somesweetness with this marries a cherry rubI love the cherry flavor hey they’rerunning Wahb when you’ve seen me usemany times that’s a great choice alsobut I’m now I’m just gonna come in withit if you don’t want to go out and buythe cherry seasoning don’t just usebrown sugar mix it go ahead and mix itin when you make up the rub I would usein that mixture I would use at least ateaspoon and maybe even two teaspoons ifyou wanted it a little a little sweeterso I’m just going to finish that otherleg up and then we’ll be right back I’llhead on over to the pit barrel cookerfor my wood today I’m using some oak Igot about three pieces here I’ve hadthis pit barrel going for about thirtyminutes or about half of the basket islit right now I’m okay to cook theseguys a little hotter today we’ll checkon them in about 30-40 minutes we’llcheck the temperature of the pit barrelwe’ll look at the turkey legs these guysare beautifulokay just gonna get these in here likeso and then I’m gonna get lid on it ofcourse and like I say we’ll check backin about 30 minutes all right theseturkey legs are up around 157 we’regonna make a sauce form what I’ve gothere is a paired ghost pepper sauce Imade we did a video on it and I don’tknow which video come out first this oneor the pair ghost pepper sauce anyway Ihope you check them both out just gonnaput a little bit of this in here I’monly gonna do one leg in this okay Idon’t know that’s might be one two maybethree tablespoons this stuff is yummygot some kick to it alright what I gothere is what is thisthis is blackberry hard cider I’m gonnaput about an equal amount of that aboutfour tablespoons roughly and then here Igot some honey make it sticky and sweetthere’s 1 2 3 4 tablespoons of that alsookaynow I’m just gonna bring this up to aboil there we go just want to stir itreally great like I say bring it to asimmer taking it up and then I’m gonnaglaze one of these turkey legs becausewe want spice and the other we’re goingto glaze in off the shelf bourbonbarbecue sauce while this sauce issimmering let me show this barbecuesauce by the way I told you I was goingto use the Bourbon I went inside andcouldn’t find it so we’re going to usethe same company this doc and artisCarolina go rush hey I met these ownersof this up it shrimp and grits Festivalearlier this year we tasted a bunch oftheir stuff it was excellent so we’regonna put one of these put this on oneof the turkey wings and then we’re gonnause the spicy ghost pepper pair that yousaw me do with the ponty in thatblackberry cider on the other turkeymedic I got my turkey legs here look atthat I got that nice color on them justgonna scoot them over hereitty bit all right here’s that doc andArtie’s Carolina gold we’re gonna do thetop side of it I did a mopping sauce ona turkey leg last year and it wasfantastic okay so we don’t need a realthick right just add a little flavorhere man this is gonna be awesomestill got plenty of fire to this pitbarrow in the beginning was up around400 and then it looks like it settled inaround 280 which has been just fine okayso we got that side done okay now I gotmy I got my ghost pepper hot sauce basemop and I used this big old mop andbrush which probably was a mistakebecause you can see it soaks up a lot ofthe sauce so I’m gonna have to make alittle bit more sauce for the other sideno problem I’ll just use the same exactratios I’m gonna let this go ten minutesor so and then we’re gonna flip themover in about another six minutes thoughlook at these guys they’re up to 160 I’msorry I said 160 they’re up to 170 youcan cook this dark meat on up to 175right no worries at all and we brined itI’m not worried it’s gonna be plentyjuicy alright I think that was theCarolina Gold I hope I don’t mix them upwe’re just gonna sprinkle a bit more onthis side I’m gonna let it go anothersix seven minutes and then we’re gonnatake them all off of here okay so let mejust get this guy all up like this andwe made a little bit more of that ghostpepper honey and blackberry cider sauceokay little bit more awesome this timewe’re gonna use this guy put it on hereokay still got plenty of smoke Wow yeahoh yeah yeah yeah right let’s get thelid on let it go another seven eightminutes about another six minutes totalcook time today is right about an hourand 18 minutes the temperatures right at172 degrees so we’re gonna get theseguys off here we’re gonna let them restand then we’re gonna try one our targetlegs been resting about ten minutesTami’s gonna help me do a taste testthis is the spicy one the one with theghost pepper in pair huh soft glaze thisisn’t one with the Carolina mustardbarbecue sauce total took cook time wasright around 100 hour and 15 minuteshour and 20 minutes that was includingthe glazing we got up to about 172and I know you all want to see Tammypicked her leg up and just buy a pieceoff but I’m gonna cut a piece here okaywell it looks juicy that’s I hope youcan see that in the camera she’s gotthat little pink car from two thingsfrom the smoke and the Prag powderokay that’ll be yours sorry you didn’tget any skin do you want some skin withit okay I can do that just give me asecond because that’s where the spicystuff gonna be yeah that’s truelet me cut a little off here let’s do itthis waydefinitely not crispy but you know whenyou’re smoking at 300 degrees you’re notgonna get a real crispy skin it’s got anice color to it that’s for sure howmuch skin you want set enough or youwant moreall right so here take that oh sorryright okay let me cut off a piece herefor me you can see it’s got great colorthere on that side all right okay sothis is the spicy one right I think Isaid it was a spicy okay I got all myhands already hmm a little smoky notvery spicy it’s delicious it’s deliciousmmm II expected to be a lot spicierconsidering has that mutant pepper in itbut I put honey and that blackberrycider if you want a spicier I can seespice now building up if you want tospice here we’d had to not water it downthey’re not really good waters honey canyou yeah all right so now we’re gonnatry to warm with the Carolina mustardagain hope you can see that Nvidiadistill gonna call her see it’s got thatnice pink color that’s from that progpowder and the smoked frog it’s thatcuring salt that pink salt can’t tasteit you’d set that kind of gives it anextra kind of sweet kind of taste on theinside the best way I can describe itgood yeah that’d be yours look at thatskin turned out nice on that there it isagain hope you can see that I know thesun’s out you ready okay this is theCarolina mustard from docking partyparty undock yesmmm Wow it’s definitely the juiciestturkey leg I’ve ever had mm-hmm that’sfor brining you’ve heard me say as ahundred times you watch my videos if youwant to kick up your tricky game Brianit and I’m telling you it’s like nightand day delicious you like that onebetter better it’s juicy yeah it isreally juicy wow that’s super good holycow it is all overthat’s from the brining in that probablypowder but I don’t know that picks up inthe video but you can just see the juicein that turkey right herejuicy there to see there give you thetry you saw how easy it was it’s so goodyou did super good you’re gonna have tolet your mom have some do I have to yeahdon’t give her the Harmon now that wouldbe mean that would be mean I mean I haveto share you always maybe share foodlike I don’t even know we’ll get thisvideo posted before Thanksgiving but ifnot whenever you see it I hope you had aHappy Thanksgivingif you’re not a subscriber already hitthe subscribe button hit the book I gotover my hands hit the little bell you’llbe notified about all of our new youknow why do your fingers[Applause][Music][Applause]