I'm getting ready to throw for big turkey legs on the grill these turkey legs are little over 2 pounds apiece so I'm gonna call my brother over and play a couple of games in Domino's so I can beat him because I need somebody to pay for these turkey needs so just grab you a drink and sit back enjoy this video as you see them about to smoke about 4 turkey legs these turkey legs are about 2.1 pounds apiece a little over 2 pounds apiece we can zoom in you can see how huge these turkey legs on some pretty huge turkey legs I purchased these yesterday and I made a brine and I'm soaking the brine for about 12 hours the brian consists of a gallon of water a cup of salt a cup of brown sugar some liquid smoke and other few seasonings but i put that on the comments below but as you see i'm getting my own fire reading i say it probably ready here in a few minutes and i put the cold on one side and i'm with the turkey legs here to the right but are we gonna smoke these for about four hours or four and a half hours at a temperature around 250 to 275 degrees fahrenheit are unto the internal temperature of the turkey legs or are at at least 165 degrees okay I'm gonna go ahead and put the turkey legs on the pit I got the pit at bed at about 275 degrees as you see I got the turkey legs on the pit and once I get it on the pit I come over here and the the wood I'm using is they smoking chunks of the hickory wood this is what my dad always used hickory wood so imma stick with Hickory you may use mosquito click on any smoke you like and I would I did I put some olive oil on it and a little Tony's and a little big runs in a Houston gonna take this and I'm gonna sprinkle a little bit over it and also turn it over and sprinkle more on it so I'm gonna return in about maybe a couple hours and put a little bit more hickory wood on there and to keep the smoke going so I'm a smoke these for about four hours and I'm going to check the internal temperature you can see the grill is really smoking so it's going to have that good hickory smoke to it look at the temperature it's getting close to 300 I just got to go down on my smother it out a little bit get it to go down gonna be a real smoke so I'm gonna let this smoke for about four hours four and a half hours and I want an internal temperature of the turkey legs and at least 165 degrees all right it's been close to two hours so let's let's go have a look and see what we look like here on the leg see what they look like smoking really good really good I've got a legs I'll get good color to them we still got another two hours so probably another hour I'll go check the internal temperature see what we lookin and it looking really good okay it's been about three hours I'm going check on these turkey legs I'm gonna check the internal temperature I want it to be at least 165 degrees Fahrenheit let's see what we're looking at on our temperature here and on the pit look like we are at 250 degrees smoking temperature but we want the internal temperature of the turkey leg at 165 so let's raise the pit and have a look all right let's try this big they're pretty big so it's only been three hours looking at the temperature say about 158 so we got to let it smoke a little while longer so in probably about another 45 minutes I'm gonna take them off and wrap them in foil and cut up some onions and put some more seasoned let it sit there for prod another 45 minutes and soak up all the flavor and season all right all right they've been spoken for almost four hours foam kids a rifleman Pole with my special sauce and a little bit more seasoned let them soak them cook for about another 30 to 45 minutes we're gonna dig in so as you can see with my sauce on there you see some and also some some a barbecue sauce and the sprinkler sprinkle some of my big runs and up Houston seasoning on it I'm going to do these two all for my my circulation I'll wrap them and put them back on the pit all right we'll be taking them here about 30 to 40 minutes bite into this it smell do what it tastes like my brother paid for them mmm good like an ornithopter don't be seeing it all right good finally