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
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!
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!
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.
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.
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
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.
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 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.
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.
I just ordered a giant turkey leg for the first time in my life 😳 i have no idea what i just ordered 😂😂😂 theres no way im trying to eat this in one sitting
Beautiful looking but seemed like the skin was rubbery. In my experience poultry needs to be cooked closer to 300° to make the skin crispy and appealing.
Sorry I like my legs to taste like ham.. ha ha... I brine over night. You should do what I do. I brine my legs in different rubs that I like and add additional sugar and salt to taste. I have yet to use 1 cup of your rub on my turkey legs. But i have done it on chicken drumsticks and your Holy Cow brine plus "other stuff" is off da chain good! Why people never use BBQ rubs as a water or dry brine base puzzles me.
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.
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
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!
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?
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.
“ 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
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!
Finally! Somebody appreciating BBQ turkey legs! Thanks bruh!
H.E.B its a central Texas thing 🙌
Time for Round Two this year... Great success last year!
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!
By far the best BBQ channel on TH-cam love the content.
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.
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
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
For me you are the best BBQ Man in America, Perfect Meals und you have a very nice Location! Greetings from Austria, Bernd
I do love smoked Turkey legs I will eat it even if it's not Thanksgiving or Christmas
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.
omg this looks so delicious
“NOTHING beats a great pair of legs” just saying! Can’t wait to get my own smoker 🍗
Got my kit and I'm making these tomorrow
Pretty work, brutha! Nothin' beats a smoked turkey leg 🔥🔥🔥
Great...now I'm super hungry!
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
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'm literally drooling watching this video right now!! You killed this Recipe 🤤
Foodland FTW! Looks incredible 🔥
Great job for first time, watch your fingers with that pup
Happy birthday doggos dad🥳
Looks amazing
I made these for Thanksgiving dinner using the Bird Bath Brine, and Texas Sugar, and they were absolutely amazing!
Best turkey leg I ever had was in Central Texas at a Renaissance festival
Gonna try this for sure!
And just like that, turkey legs disappeared from store shelves all across the globe.
Thanks 👍👍
Amazing colour..
Yesssssss!!!!! I been waiting for a you to drop a video on this!! 🍴 🍗
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!
TANK YOU😀😃
Damn, brother! Those look amazing. I will have to give this a shot sometime!
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.
Sweet Jesus that looks amazing
doing turkey thighs today. Meat Church style 😍🥰🤪
Man those look full of flavor!! I totally forget about Foodland!! Those things are monsters! As always! Great content!
Wow, I didn't know you could brine over night. Good to know.
Turkey legs good to eat or club who ever is trying to take it from you. Awesome cook Matt.
Shout out @Meat Church From South Texas:) #Texas Style Turkey Legs #Awesome #Texas BBQ :) #Texas Legend
I want one of those rosewood blocks!
They are sexy!
Turkzilla legs, those look awesome.
He smacked that fly in the face 🤣🤣
Definitely doing these! Awesome
Your a frickin rock star kid!I love watching your spots ! #turkey legs man!
Looks just like the turkey legs at the state fair
Looks so good
Your exuberance is obvious. Good job Matt Pittman. I did your Barbacoa recipe this weekend. Great!
I appreciate that Bill!
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.
Looks delicious. Ever think of using pliers to remove those tough tendons before cooking so that all bites will be tender?
That was great!
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.
Awesome! I think instead of a whole bird this year I’m gonna do some boneless Turkey Breasts and a couple of legs!
Need a video on fall of the one turkey legs.
Happy birthday!
Damn ole son! I know what Im smoking this weekend. Thanks for the video
Good lord that looks delicious!
I just ordered a giant turkey leg for the first time in my life 😳 i have no idea what i just ordered 😂😂😂 theres no way im trying to eat this in one sitting
Beautiful looking but seemed like the skin was rubbery. In my experience poultry needs to be cooked closer to 300° to make the skin crispy and appealing.
Sorry I like my legs to taste like ham.. ha ha... I brine over night. You should do what I do. I brine my legs in different rubs that I like and add additional sugar and salt to taste. I have yet to use 1 cup of your rub on my turkey legs. But i have done it on chicken drumsticks and your Holy Cow brine plus "other stuff" is off da chain good! Why people never use BBQ rubs as a water or dry brine base puzzles me.
Thumbnail giving me Kano from the first mortal kombat movie vibes 😤
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"
Spread the "word" of brisket.
Wow!!! I thought my yoder 1500 was expensive lol. I’ll think my next expensive smoker will be a meadow creek or a classic Komodo joe
I watched a video on fair food from The Best Food Review Show and the seller said the fair Turkey legs are the same ones from Disney
Those look awesome! They also look like meat cones when you were holding it up. 😂
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.
Damn, those looks good!
What temp did you pull it off?
Hey Matt…how do you disinfect the rosewood blocks after you have cut raw meat on them?
How important is the brine? I just bought some at the grocery store and was thinking about skipping that step.
Great video…just ordered two brine bags for Thanksgiving. Going to give it a try on a Big Green Egg.
Awesome!!!!
What type of spray (red and black) was that? Looks like it works super well
Good idea for a meat church video- homemade bacon??
I have a barrel charcoal smoker grill. Was your wood spreaded through the base or to a particular side?
Dies it bother you that the millscale lid leaks or is that more normal than the internet makes it out to be?
What about the tendon?
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
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!
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?
Meat church do u have video of smoked chicken breast. I wold like to learn how to smoke good meat . Thank you
I seen that fly
I appreciate that you didn't season it the Dan-O way with 4 pounds of seasoning.
That looks amazing. And I can't even find Turkey Legs done well at fairs where I live. Or Steal Your $ City.
@6:03 🤯
I’m getting this brine today. How much of the bag do I use ?
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.
I did turkey legs they were tough temp 170 what did I do wrong
How much brine you using for legs?
Nice where do you buy them big legs at
Where one can buy big ol' legs like that?