Graham DeLaet’s Smoked Turkey Legs

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!