Page 7 - NOV2020 BNM Digital Issue

Prepare the rub:
Directions:
In a small bowl combine all the rub ingredients. Leftover rub may be stored in an airtight container for up to 6 months.
Prepare a smoker to cook at 300 degrees. Al- ternatively, set up your grill for two zone cook- ing:
Dump a pile of hot char- coal on one side of the grill to form your hot side (Direct Cooking), leaving the other side empty to form your cool side (Indirect Cooking).
Coat the turkey legs
lightly with oil, then apply an even layer of the rub to sea- son the meat. Once the
Photo courtesy of Ray Sheehan
My son enjoying a turkey leg at the Triple Threat BBQ comp/ Delaware State Fair Circa 2014
cooker reaches tempera- ture place the turkey legs directly on the grate in the smoker and cook. *If using the 2-zone cooking method place the turkey legs on the indirect heat side and close the lid on the grill. After about 90 minutes brush the meat lightly with barbecue sauce. Continue cooking until the legs reach an inter- nal temperature of 175- 180 degrees, about 45 minutes to an hour.
Transfer the legs to a platter and tent loosely with foil. Let rest for 5 minutes before serving.
NOVEMBER 2020
BarbecueNews.com - 7