Smoked Turkey Legs

Brine:
About 5 – 6 hours before you plan to smoke the turkey, make the brine. Combine the water, salt, sugar, onion powder, chili powder, garlic powder, paprika, and pepper in a large pot and bring to a boil. Remove from the heat and allow to cool to room temperature.

When cool, add the turkey legs. Refrigerate for 4 – 6 hours.

Season:
When the turkey is fully brined, remove from the liquid and rinse under cool water. Pat dry with paper towels. Using your fingers, loosen the skin from the meat, taking care not to tear the skin.

Rub the turkey with the butter both under the skin and on the outside, followed by the vegetable oil. Season with salt and pepper, then with the dry rub, under the skin and on the outside.

Smoke:
Set up the grill for indirect heat and ignite the Smoker using apple and hickory pellets.

Place the turkey legs into the grill. Smoke the turkey for 4 – 6 hours, or until a meat thermometer inserted into the thickest part of the leg registers 165 F.

Allow to rest for 20 minutes before serving.