Twice Smoked Turkey Legs!

-Begin by preparing the brine. In a large container or pot, combine the water, salt, brown sugar, and pink salt. Whisk until the salt and sugars are completely dissolved.

-Add the herbs: thyme, rosemary, sage, and bay leaves to infuse the brine with flavor.

-Submerge the turkey drumsticks fully in the brine. Cover with a lid and refrigerate overnight to allow the brine to work its magic.

-After brining, remove the turkey legs from the fridge. Rinse them lightly under cold water to remove any excess brine and herbs.

-Pat em dryyyy.

-Prepare your pellet grill for cold smoking. Use a pellet tube or similar setup to generate smoke without adding much heat. Place the turkey legs on a wire rack to keep them clean and allow airflow all around. Cold smoke the legs for about 4 hours.

-Next, fire up your offset smoker to 300°F. Transfer the smoked turkey legs, still on the wire rack into the smoker. Cook hot and fast until the internal temperature reaches 180°F, which should take about 1 hour.

-Once done, remove the turkey legs from the smoker and let them rest before serving.

-Enjoy your beautifully smoked, tender, and flavorful turkey legs.