I am not sure if that was a curse or a blessing.
All the same I had the hankering for some bird so I fired up the smoker and put on some turkey legs and chicken thighs.
It took about two hours for the poultry to hit 160F and that is when I sauced it with some Sweet Baby Ray barbecue sauce. After another 30 minutes the sauce was set and the chicken thighs were done! I thought they came out pretty nice!
Every time I try making them I get a big mouth full of tendon and cartilage that I have to sort through.
I ended up using these legs to season a pot of bean soup...now that turned out awesome!
So how about it? Have any tips on where I can find some turkey legs that are not a pile of tendons???
Useful Links on Smoked Chicken Thighs and Turkey Legs