Done with Turkey Legs

I give up.  This was my fourth attempt at cooking up turkey legs and I still haven't gotten any decent ones.  The flavor is pretty nice but dealing with all of those stingy tendons is driving me NUTS!  I wasn't able to take a single decent bite without having to spit out a tendon of some type.

These were brined overnight and rubbed with Bone Sucking Sauce Seasoning before I threw them on the Weber kettle.

These were smoked a little on the hot side for about two hours then sauced with Sweet Baby Rays.  Cooked to an internal temp of 167F.

Flavor was spot on.  Nice smoke, great balance with sweet and salt.  But damn those tendons!