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Malcom Reed's Smoked Turkey Legs

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Prep Time 6 hours
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine American

Ingredients
  

Ingredients

  • Olive oil cooking spray
  • Killer Hogs The AP Seasoning
  • Killer Hogs The BBQ Rub
  • Killer Hogs The Vinegar BBQ Sauce

Brine Ingredients

  • 1/2 cup sugar
  • 1/4 cup Killer Hogs The AP Seasoning
  • 3 bay leaves
  • 2 quarts water

Instructions
 

Brine the Turkey Legs

  • Put all the brine ingredients along with two quarts of water in a large bowl or briner bucket.
  • Refrigerate overnight or at least six hours so the brine has time to work.
  • Remove the legs from the brine and dab dry.

Season the Turkey Legs

  • Spray the turkey legs with a light coat of olive oil.
  • Add equal parts of Killer Hogs The AP Seasoning and Killer Hogs The BBQ Rub to all sides of the legs.

Smoke and Glaze the Turkey Legs

  • Pre-heat your smoker to 275 degrees Fahrenheit.
  • Place the turkey legs on the grate and let them smoker for around an hour and forty-five minutes or until they've reached 150 degrees Fahrenheit internally.
  • Glaze the turkey legs. To glaze the legs, dab on a light coating of Killer Hogs The Vinegar Sauce to one side, then top the sauce with a light sprinkle of Killer Hogs The BBQ Rub and cook for 5 minutes. After 5 minutes, flip the legs and repeats the process on the opposite side.
  • Let the drumsticks cook for around 1/2 hour more until they've reached 175 degrees Fahrenheit.
  • Remove the turkey legs and enjoy!