Smoked Turkey Legs

Method

1. Combine the cold water, 1/2 cup kosher salt, brown sugar, peppercorns, and garlic in a large container, stirring until dissolved to make the brine.
2. Submerge the turkey legs completely in the brine, cover, and refrigerate for 8 to 10 hours.
3. Remove the legs from the brine, rinse briefly, and pat very dry with paper towels; a dry surface is what allows the skin to tighten and darken in the smoker.
4. Rub the legs all over with vegetable oil, then sprinkle evenly with the smoked paprika, onion powder, and remaining teaspoon of kosher salt.
5. Preheat your smoker to 250F for indirect heat and add 2 chunks of hickory wood once thin blue smoke is visible.
6. Arrange the turkey legs on the grate with space between them, insert a thermometer into the thickest part of one leg avoiding the bone, and close the lid.
7. Smoke for about 3 to 3.5 hours, rotating the legs once at the halfway point for even color, until the internal temperature reaches 175F to 180F - dark meat is more forgiving than breast meat and stays juicy even at this higher temperature.
8. The skin should look deep reddish-brown and pull back slightly from the bone at the shank end when done.
9. Remove from the smoker and rest for 10 minutes, tented loosely with foil, before serving whole with extra napkins.