COOK IT.
Add the cold water and ice to the brine, then place the turkey legs in the pot. Carefully pour the brine over the turkey legs, cover the pot and place in refrigerator for 24 hours.
After 24 hours, drain the brine and remove the turkey legs from the pot. Pat the turkey legs dry and coat all sides of the turkey legs in ¼ cup of Sweet Rib Rub.
Fire up your Louisiana Grill and set the temperature to 250°F. If using a non-pellet smoker, set it up for low heat.
Insert a temperature probe into one of the turkey legs and place the turkey legs in the center rack of the smoker. Smoke the turkey legs for 4-5 hours, or until the turkey legs are deeply browned and fragrant and the internal temperature of the turkey legs are 165°F.
Remove the turkey legs from the smoker and serve immediately.
Brining bag
Large Pot
Paper towel
Spoon
Temperature Probe
Tongs
Paleo