Need advice on smoking GIANT turkey legs

[nvw-ssv]

These are frozen, precooked turkey legs that average 2.5 lbs each.  Since they're already precooked and the directions say to heat at 350*F for approx one hour (until IT 165*), what would you suggest I do to warm these up in the SI #2?  I want to use Cherry to get a little more smoke flavor. 


I was thinking about going a couple hours at 275* to get the smoke flavor, and then wrapping with aluminum foil and probing until about 160*, then finishing in the kitchen at 400* for the skin for about 10 minutes. 

Thoughts?

 

[SuperDave]

Jody, IMO, you will be at 160 after 2 hours at 275 but if you aren't, you will be very close.  I think you could skip the foil step and just finish in the 400 degree for skin and reach final IT at the same time. 

P.S. - This is how I often do party wings with precooked, frozen wings from Costco and they turn out great. 

 

[old sarge]

Nothing ventured nothing gained.  Since they are already cooked and smoked you are basically just reheating.  I am just guessing that any additional smoke you introduce is going to be surface deposited only with little to no penetration.  So your plan sounds fine.  Foil?  Maybe to conserve moisture.  Let us know how it turns out.

 

[nvw-ssv]

Thanks, fellas.  I knew I could count on members of this forum who have more experience to get me through.  When people ask me (after eating my BBQ, ribs, etc.)  about which smoker to buy, I always tell them that this forum makes smoking foods FOOL PROOF with the Smokin-It brand. 

 

[SuperDave]

I recommend 1.5 oz. of wood for this smoke. 

 

[Pork Belly]

I think you would be far happier with the final product if you threw those in a pot of greens for flavor. Get a couple raw fresh turkey legs or better yet turkey thighs brine and smoke them.

Do to the amount of cure for processed meat, I think what you have there is going to be pretty salty and have more of a ham texture than turkey.