Smoked Turkey Legs

Just in time for the holidays, or for that summer cookout with a difference, these legs are a hit.  Great food with a handle!!


Brine

1 gallon Cold Water
1 cup Brown Sugar
1 tblspn Old Bay Seasoning
1/2 cup Kosher Salt
4 sage leaves
1 tblspn of black peppercorns
Outer peel of 1 large orange
4 sprigs lemon thyme

1 tblspn minced garlic

Place contents in large pot and bring to a boil.  Allow to cool to room temperature.  

Ingredients

9 turkey legs

1/2 pound butter

1 bottle squeeze margarine

1 bottle barbecue sauce

Rub

1 cup Brown Sugar
1 cup Tomato Powder
½ cup Smoked Paprika

¼ cup Kosher Salt
¼ cup Coarse Ground Black Pepper

¼ cup Garlic Powder
¼ cup Onion Powder
¼ cup Chili Powder

¼ cup Old Bay Seasoning

1 Tblspn Dry Mustard

1 Tblspn Cayenne Pepper

Rinse off the turkey legs in cold water and pull the skin back. 

Place the turkey legs in a 2 gallon bag, or container, and allow to set for 8 to 12 hours a refrigerator or cooler.

Remove the legs from the bag and rinse.  Be sure and remove all of the peppercorns.  

Now sprinkle the rub over the bare meat of the legs and then pull the skin up over the rub.

Now place the legs into foil pans with 1/4 pound of butter and coat with squeeze margarine.

Allow them to sit while you start your fire.  You'll want to set the fire up to burn from the top down so you get a long constant temperature.  Do this by placing charcoal in the smoke box and then the lit charcoal on top of it.

Place you thermometer probe 1" from the top of your grill.  If you are using a Char-Griller you can raise the charcoal pan, empty, to its highest position.  This will act as a baffle and partially block the opening to the smoke box and make the heat more uniform in the cooker.

When the grill reaches 250° F place the foil pans on the grill and close.

After 1 1/2 hours turn the legs over in the foil pan and cook for a further 1 1/2 hours at 250°. Monitor the temperature to maintain it between 240-260° F.

At the end of the hour and a half check for an internal temp of 165.  If good, remove the legs from the pans and coat in your favorite BBQ sauce, coating evenly, while raising the temp of the grill to 270°F.  Place the legs directly on the grill.

Add a few chunks of cherry wood to the fire and cook for a further 30 minutes to1 hour at 270° F in the heavy cherry smoke to set the sauce. and add a smoke taste.  Remove from the grill and serve.