Maple Brined Smoked Turkey Legs

Instructions

• Step 1: Add all ingredients for the brine to a pot and simmer to dissolve ingredients, then cool completely.
• Step 2: Pull the skin back from the turkey legs to allow the brine to penetrate the meat evenly.
• Step 3: Brine for 24 hours in refrigerator.
• Step 4: Preheat recteq to 250℉.
• Step 5: Remove the legs from the brine and dry completely with a paper towel.
• Step 6: Season the legs liberally both under and on top of the skin with Rossarooski's Honey Rib Rub.
• Step 7: Smoke for 4-4.5 hours until legs reach an internal temperature of 170℉-175℉.