I've got some turkey thighs brining, now what?

[austin87]

The plan is to cook and shred these for some turkey tacos but I'm not quite sure if I should go direct (low to medium heat, turning frequently) or indirect. I expect them to behave like big chicken thighs and be nearly impossible to mess up.

Anyone have any tips or experience with turkey pieces?

[bbquy]

When they are done brining take them out dry them off and rub em up. If you smoke them cook at 275 degrees you will get a nice browning on them. You could also brush them with butter or oil before smoking to crisp up the skin.
The other method could use is browning them direct heat then indirect until you reach 170 deg. internal temp. Good luck. Take some pics for us!

[Matt_T]

Turkey tacos - now you got me thinking. I vote for indirect with some pecan chunks for flavor. I second @bbquy comment of pre-oiled skin for depth of texture.

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[austin87]

I've seen some recipes for turkey leg/thigh carnitas (speaking of tacos)  but that is braised and I wanna fire up the kettle.

@bbquy and @Matt_T they were rubbed with Mexican-ish spices (cumin, chili powder, etc.), piled, and are on the kettle. Pecan was my choice too. Will post later in cooks and recipes.

[Matt_T]

Waiting and hungry...

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[bbquy]

Waiting and hungry...

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That makes 2 of us!!

[austin87]

http://weberkettleclub.com/forums/bbq-food-pics/smoked-turkey-thigh-tacos/