Smoked Turkey Legs
Big, meaty, primal, inconvenient, delicious. Brine them first, smoke them low, and pretend you're at a Renaissance Faire. You can even dress up. Crispy skin, smoky meat. A drumstick you eat with two hands. You can also use leftover bones to make stock or add bones to green beans or collard greens. So good.
Ingredients
- 4 large turkey legs
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 4 cups water
- 1/4 cup preferred BBQ dry rub
- Apple or hickory splits for an offset, or pellets for the other popular smoker
Instructions
- Brine legs in salt, sugar, and water for 4–6 hours.
- Rinse and pat dry. Apply dry rub generously.
- Smoke at 275°F for 2.5–3 hours or until internal temp is 170°F.
- Rest before serving—serve whole or shred for sandwiches.