Name: Graham DeLaet’s Smoked Turkey Legs
Prep time: 390 min
Cook time: 30 min
Total time: 420 min
Ingredients: 8 turkey legs; 8 cups water; ½ cup poultry dry rub; 3 bay leaves; ½ cup white sugar; 2 tsp olive oil spray; ¼ cup BBQ spice-rub (store bought); 1 cup vinegar sauce (store bought or substitute BBQ sauce with a vinegar base)

Combine water, ¼ cup poultry rub, bay leaves and sugar in a large bowl. Place the turkey legs into the brine solution (ensuring all are submerged in the brine) and refrigerate overnight or at least 6 hours.

Take legs out of the brine and drain with a cooling rack. Use a paper towel to remove excess moisture.

Preheat smoker to 275⁰ for indirect cooking with pecan wood (can use hickory as a substitute).

Coat each leg with olive oil spray and season with the rest of the poultry rub and a pinch of BBQ rub.

Add to the smoker and cook until internal temperature reaches 155⁰ F.

Coat each turkey leg with the vinegar sauce and keep cooking until the internal temperature reaches 165⁰ F.

Remove from smoker and let rest for 10 minutes before digging in!