I've smoked the HEB turkey legs on my Pit Boss Pro Series 820 four times now. First two times I brined them with kosher salt, brown sugar and Honey Hog, the last two times I didn't brine them and only used Holy VooDoo (your best rub imo). I can honestly say that brining the ones from HEB is no longer necessary, they still came out juicy and tender. My bird bath for my Thanksgiving turkey also arrived today and I ain't mad about it.
Having a State Fair themed dinner this evening - picked up 10 Turkey legs for the main course. Those 2 pound beauties have been bathing in brine over night. Looking forward to the cook today! Thanks Matt for sharing!
I've bought alot of bbq rubs kosmos yours the jack daniels bbq rub and 1 or 2 others your holy cow and your other bbq rub I bought is by far the best in the business your an amazing youtuber such a great cook hello from down under Australia loves Texas
I tried this and overall they turned out pretty good...great flavor, great color. My only issue was that by peeling back the skin to season underneath and then putting it back, it seemed to cause the skin to shrivel up around the base of the leg during cooking (seemingly much more than the ones in the video), so the skin got all rubbery and wasn't bite-through at all. Thinking about doing this again for Thanksgiving, but may skip seasoning under the skin in hopes it turns out a little better.
I’ve done a few turkey leg cooks and I get a more tender leg at about 180° IT. I always bring poultry. I use a Johnson Smokers vert smoker with pecan and post oak combo at 250° smoked temp. Those look very good though.
Holy sh**. You just touched on something that makes total sense. "Taste like ham" Suddenly, looking back on all the smoked turkey legs I've had at State Fairs, and Six Flags...it makes total sense now!
Nice Job Matt....I watch a lot of BBQ channels... and they're good for sure, but you sir, are off the hook. Great content and great cooks! these will be setting next to my turkey on Thursday T-Day!!! Thanks!
Did 7 today for Thanksgiving following this recipe and pulled at 165 they were terrible! So tough hardly even edible. Did research after and found out they needed to go much higher in temp.
Thank you for making this video... I thought I was the only one that hated the turkey legs that taste like ham ... great video as always and thanks for posting. Scott
Was your wood spreader out throughout the bottom or to a particular side? Please advise. I am from Memphis and I have the regular charcoal/ smoker gbarrel grill
love the videos mate, always keen to see what you cook up. Maybe one day, one of these years ill get over to the US and come check out your store. Cheers from Qld Australia.
You never disappoint mate, we’re hoping to come to the US from Australia mid next year for a Texas bbq/smoker crawl, I’m aiming to catch up with all my subs, you sir will be one of my first, I only cook all my smoked meat Texas style, cheers
Hint, Austin has a vibrant barbecue scene, but Lockhart is the home of old time TX barbecue. And if you miss Snow’s in Lexington, you might as well have stayed home.
I really enjoyed that video it was very detailed and professional, and the meat looks good. This is the only video that I have seen that gives a great demonstration. My family has been wanting me to try to duplicate those fair turkey legs for some time. The only question I have is, can it be duplicated on a pellet cooker? Also purchased some of "Bird Wash" from a local retailer, and I am looking forward to using it on the turkey legs.
What about those nasty tendons? Is there an easy way to get them out? They must be huge in those drumsticks. I love the smoked meat but I hate biting to those tendons.
Looks great as usual and definitely will have to try it for sure. Question: do the Mill Scales use a gasket? Saw a lot of smoke coming out the seams. Not knocking it, that’s a high end smoker. Thanks.
Best turkey leg lives in Lane Stadium in Blacksburg, VA. Nothing beats an early fall football game paired with a massive turkey leg. 10/10 would recommend. Go Hokies!
I did that with a whole turkey and wrapped in the beginning. No prob, especially I was basting it. Meat church only uses regular thickness when wrapping. You shouldn't have a problem. If the color gets too much wrap in foil.
Great Video and I enjoy all your videos. Very informative. I made very large Turkey legs for thanks giving. Brined overnight, seasoned with Holy Gospel. Tasted great but the meat was fairly tough. They were cooked to the proper temps. Any ideas on why or how to get them to be tender?
I don’t even like Turkey legs and I’m going to try this. “… tell all your friends about it …” All my friends already know about your channel, Matt. At least the ones who cook barbecue.
Hey where does Matt get his heat gloves from? That’s an awesome idea to put them on then put food safe gloves over them so you can just directly handle meat off the traeger ! I see a lot of brands online but a lot of them seem like they could not be quality so was interested in knowing what Matt uses!
Looks amazing. I’ll need to find where to source the Turkey legs. If I wanted to cure them can I just add the appropriate amount of Prague powder to your brine?
Hey Matt-great video! They are definitely monsters. Curious if you ever snip the tendon of both the turkey and chicken legs? Was at the Myron Mixon cooking school this month and that was one lesson we learned. Just curious. Thanks!
Perfect, have a Foodland up here near work - heading there today to get some of the big boyz. Will recipe test these this weekend along with a bone-in breast the same way. We're going down to Austin this year for Thanksgiving, so I'm thinking I can do these the day before and bring down & reheat on the big day.
“ I make my own rub too …i just put in a bottle and sell it to you” Matt just went gangster on us 😂😂😂
I've smoked the HEB turkey legs on my Pit Boss Pro Series 820 four times now.
First two times I brined them with kosher salt, brown sugar and Honey Hog, the last two times I didn't brine them and only used Holy VooDoo (your best rub imo).
I can honestly say that brining the ones from HEB is no longer necessary, they still came out juicy and tender.
My bird bath for my Thanksgiving turkey also arrived today and I ain't mad about it.
Are you getting your turkey legs from the butcher at HEB? I can't seem to find them at mine
I love how you put out videos for literally anything I look up man!
👊🏽
OK. Let's test this. Look up: BBQ'd walleye
@@g54b95 I said anything I look up I don't care what you look up
Having a State Fair themed dinner this evening - picked up 10 Turkey legs for the main course. Those 2 pound beauties have been bathing in brine over night. Looking forward to the cook today! Thanks Matt for sharing!
I've bought alot of bbq rubs kosmos yours the jack daniels bbq rub and 1 or 2 others your holy cow and your other bbq rub I bought is by far the best in the business your an amazing youtuber such a great cook hello from down under Australia loves Texas
I tried this and overall they turned out pretty good...great flavor, great color. My only issue was that by peeling back the skin to season underneath and then putting it back, it seemed to cause the skin to shrivel up around the base of the leg during cooking (seemingly much more than the ones in the video), so the skin got all rubbery and wasn't bite-through at all. Thinking about doing this again for Thanksgiving, but may skip seasoning under the skin in hopes it turns out a little better.
Pin the skin with some toothpicks to hold it in place or tie off with some butchers twine.
You have to crank the heat up at the end to crisp up the skin
By far the best BBQ channel on UA-cam love the content.
H.E.B its a central Texas thing 🙌
I’ve done a few turkey leg cooks and I get a more tender leg at about 180° IT. I always bring poultry. I use a Johnson Smokers vert smoker with pecan and post oak combo at 250° smoked temp. Those look very good though.
Is it in normal Celsius or "special" F°?
Drumsticks and thighs can handle 185-195F internal. They just getting fall apart like a pork shoulder.
Finally! Somebody appreciating BBQ turkey legs! Thanks bruh!
Holy sh**. You just touched on something that makes total sense. "Taste like ham" Suddenly, looking back on all the smoked turkey legs I've had at State Fairs, and Six Flags...it makes total sense now!
Nice Job Matt....I watch a lot of BBQ channels... and they're good for sure, but you sir, are off the hook. Great content and great cooks! these will be setting next to my turkey on Thursday T-Day!!!
Thanks!
I’m new to the smoking world and these videos are great. My first pork butt was amazing. I’m definitely gonna do this for my family at thanksgiving!
Pulling dark meat at 160 vs. 175-180 degrees? LOL. I'm smelling impatient for a bada$$ turkey leg. Keep them coming Matt!
Did 7 today for Thanksgiving following this recipe and pulled at 165 they were terrible! So tough hardly even edible. Did research after and found out they needed to go much higher in temp.
@@joshmartinka1571185-195F is great for dark meat
That is same Turkey leg vendor that was at the state fair in VA a few weeks ago. Turkey legs were excellent, but only $15 in VA.
For me you are the best BBQ Man in America, Perfect Meals und you have a very nice Location! Greetings from Austria, Bernd
Time for Round Two this year... Great success last year!
I made these for Thanksgiving dinner using the Bird Bath Brine, and Texas Sugar, and they were absolutely amazing!
Foodland FTW! Looks incredible 🔥
Amazing colour..
Thank you for making this video... I thought I was the only one that hated the turkey legs that taste like ham ... great video as always and thanks for posting.
Scott
Gonna try this for sure!
What type of spray (red and black) was that? Looks like it works super well
Just finished the smoked turkey video, then this pops up. Thank you!
I'm selling Turkey Legs Saturday I just posted my flyer then this popped up for me as well
This is so great. Universal Studios has nothing on you!!!
I'm literally drooling watching this video right now!! You killed this Recipe 🤤
Looks amazing
I do love smoked Turkey legs I will eat it even if it's not Thanksgiving or Christmas
Was your wood spreader out throughout the bottom or to a particular side? Please advise. I am from Memphis and I have the regular charcoal/ smoker gbarrel grill
Great...now I'm super hungry!
I have a barrel charcoal smoker grill. Was your wood spreaded through the base or to a particular side?
Happy birthday doggos dad🥳
How many legs can you do? And how long should you do if you have for say, 12 legs? There’s a lot to take into count.
Pretty work, brutha! Nothin' beats a smoked turkey leg 🔥🔥🔥
I’m getting this brine today. How much of the bag do I use ?
“NOTHING beats a great pair of legs” just saying! Can’t wait to get my own smoker 🍗
FYI your Hashtag for Turkey legs is misspelled.......Love this video!!!!!!! Cannot wait to try!
love the videos mate, always keen to see what you cook up. Maybe one day, one of these years ill get over to the US and come check out your store. Cheers from Qld Australia.
Got my kit and I'm making these tomorrow
You never disappoint mate, we’re hoping to come to the US from Australia mid next year for a Texas bbq/smoker crawl, I’m aiming to catch up with all my subs, you sir will be one of my first, I only cook all my smoked meat Texas style, cheers
Hint, Austin has a vibrant barbecue scene, but Lockhart is the home of old time TX barbecue. And if you miss Snow’s in Lexington, you might as well have stayed home.
Looks delicious. Ever think of using pliers to remove those tough tendons before cooking so that all bites will be tender?
Hey Matt…how do you disinfect the rosewood blocks after you have cut raw meat on them?
I really enjoyed that video it was very detailed and professional, and the meat looks good. This is the only video that I have seen that gives a great demonstration. My family has been wanting me to try to duplicate those fair turkey legs for some time. The only question I have is, can it be duplicated on a pellet cooker? Also purchased some of "Bird Wash" from a local retailer, and I am looking forward to using it on the turkey legs.
How important is the brine? I just bought some at the grocery store and was thinking about skipping that step.
Can turkey legs be cooked in the oven? I just moved and don’t own a grill yet. My legs have been marinating overnight in a rub.
Sweet Jesus that looks amazing
Yesssssss!!!!! I been waiting for a you to drop a video on this!! 🍴 🍗
Dies it bother you that the millscale lid leaks or is that more normal than the internet makes it out to be?
What temp did you pull it off?
How much brine you using for legs?
What about those nasty tendons? Is there an easy way to get them out? They must be huge in those drumsticks. I love the smoked meat but I hate biting to those tendons.
Fantastic cook!
Man those look full of flavor!! I totally forget about Foodland!! Those things are monsters! As always! Great content!
Looks great as usual and definitely will have to try it for sure. Question: do the Mill Scales use a gasket? Saw a lot of smoke coming out the seams. Not knocking it, that’s a high end smoker. Thanks.
Only lot of smoke when I had it choked down to drop temp. The doors are cupped so well it doesn’t need a gasket.
Looks so good
Thanks 👍👍
I want one of those rosewood blocks!
They are sexy!
Best turkey leg lives in Lane Stadium in Blacksburg, VA. Nothing beats an early fall football game paired with a massive turkey leg. 10/10 would recommend. Go Hokies!
Sounds awesome!
Your exuberance is obvious. Good job Matt Pittman. I did your Barbacoa recipe this weekend. Great!
I appreciate that Bill!
What wood are you using Matt?
Your a frickin rock star kid!I love watching your spots ! #turkey legs man!
Turkzilla legs, those look awesome.
Damn, brother! Those look amazing. I will have to give this a shot sometime!
Nice where do you buy them big legs at
Meat church do u have video of smoked chicken breast. I wold like to learn how to smoke good meat . Thank you
Looks great Matt. If you were gonna wrap those in bacon, would you do it from the beginning, or at some point during the cook?
I did that with a whole turkey and wrapped in the beginning. No prob, especially I was basting it. Meat church only uses regular thickness when wrapping. You shouldn't have a problem. If the color gets too much wrap in foil.
Great job for first time, watch your fingers with that pup
Great Video and I enjoy all your videos. Very informative. I made very large Turkey legs for thanks giving. Brined overnight, seasoned with Holy Gospel. Tasted great but the meat was fairly tough. They were cooked to the proper temps. Any ideas on why or how to get them to be tender?
Happy birthday!
Definitely doing these! Awesome
Yall should create an amazing mixture of Pellets!! Definitely would buy! Love yalls seasonings!
He already has his own pellets with traeger "meat church pellet blend"
He smacked that fly in the face 🤣🤣
I don’t even like Turkey legs and I’m going to try this.
“… tell all your friends about it …”
All my friends already know about your channel, Matt. At least the ones who cook barbecue.
Turkey legs good to eat or club who ever is trying to take it from you. Awesome cook Matt.
Was the skin crispy or tough?
Hey where does Matt get his heat gloves from? That’s an awesome idea to put them on then put food safe gloves over them so you can just directly handle meat off the traeger ! I see a lot of brands online but a lot of them seem like they could not be quality so was interested in knowing what Matt uses!
Shout out @Meat Church From South Texas:) #Texas Style Turkey Legs #Awesome #Texas BBQ :) #Texas Legend
I did turkey legs they were tough temp 170 what did I do wrong
Good lord that looks delicious!
omg this looks so delicious
doing turkey thighs today. Meat Church style 😍🥰🤪
That was great!
Looks amazing. I’ll need to find where to source the Turkey legs. If I wanted to cure them can I just add the appropriate amount of Prague powder to your brine?
Curing salt will leave a pink color and ham taste from what I understand. Definitely will taste good, but should taste different.
What about the tendon?
Hey Matt-great video! They are definitely monsters. Curious if you ever snip the tendon of both the turkey and chicken legs? Was at the Myron Mixon cooking school this month and that was one lesson we learned. Just curious. Thanks!
And just like that, turkey legs disappeared from store shelves all across the globe.
Best turkey leg I ever had was in Central Texas at a Renaissance festival
Looks just like the turkey legs at the state fair
Wow, I didn't know you could brine over night. Good to know.
Perfect, have a Foodland up here near work - heading there today to get some of the big boyz. Will recipe test these this weekend along with a bone-in breast the same way. We're going down to Austin this year for Thanksgiving, so I'm thinking I can do these the day before and bring down & reheat on the big day.
Wow looks delicious!! I like doing corn on the cob also. Fair foods 🔥🦃
I don’t one of your turkeys last year and this recipe I’m gonna do the legs to make collard greens out of👍😎
Did one
Where one can buy big ol' legs like that?
What temp did he do these at ? Idk how I missed it but kept going back and couldn’t catch where he said the temp
250
At 5:36
Yummmm!! Gonna do these for Turkey day. Are you able to edit the hashtag?
Awesome! I think instead of a whole bird this year I’m gonna do some boneless Turkey Breasts and a couple of legs!
Do you ever use meat glue? This seems like a situation to use it.
Damn ole son! I know what Im smoking this weekend. Thanks for the video
Great video…just ordered two brine bags for Thanksgiving. Going to give it a try on a Big Green Egg.
Awesome!!!!
Where can I get some big turkey legs like that near Houston?
H‑E‑B. Or coke out to the houston rodeo in a few weeks at The RCS carnival :-)