Anytime I can eat something with a handle I’m all about it, so I want to share with you my easy recipe for smoking big ole’ turkey legs! It’s hard to beat a good slow smoked turkey legs.
Smoked Turkey Legs brine in a mix of sugar, water, bay leaves, and Killer Hogs AP Rub, seasoned with more AP Rub and Killer Hogs The BBQ Rub, and lightly glazed with Killer Hogs Vinegar Sauce.
Author:Malcom Reed
Ingredients
8 Turkey Legs
2 quarts water
1/2 cup Sugar
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1/2 cup Killer Hogs AP Rub
2–3 Bay leaves
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1/4 cup Killer Hogs The BBQ Rub
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1 cup Killer Hogs Vinegar Sauce
Directions
In a large bowl combine water, 1 cup sugar, ¼ cup AP rub, and bay leaves. Place the turkey legs into the brine solution and refrigerate overnight or at least 6 hours.
Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process.
Prepare smoker for indirect cooking at 275⁰ using pecan wood for smoke.
Spray the outside of each leg with olive oil cooking spray and season with the remaining AP rub and a light coating of The BBQ Rub on all sides.
Place the legs on the smoker and cook until internal temperature reaches 155-160⁰.
Glaze each turkey leg with the vinegar sauce and continue to cook until the internal temperature reaches 175⁰ then remove from the smoker and rest for 5-10 minutes before serving.
