Smoked Turkey Legs (Electric Smoker)
The best smoked turkey legs for your electric smoker. Prepared in a simple wet brine and dry rub before cooked low and slow over applewood, these barbecue turkey drumsticks are guaranteed to impress.
Prep Time10 minutes mins
Cook Time2 hours hrs
Brine8 hours hrs
Total Time10 hours hrs 10 minutes mins
Course: Main Course
Cuisine: American, BBQ
Servings: 4
Brine
- 2 gallons cold water
- 1 cup sugar
- 4 cups kosher salt
- 2 bay leaves
Dry Rub
- 3 tbsp brown sugar
- 2 tbsp smoked paprika
- 2 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
In the brining bucket, combine the brine ingredients. Stir until salt and sugar start to dissolve.
Submerge turkey legs in brine solution and place lid firmly on the bucket. Refrigerate overnight, or at least 8 hours.
Fire up electric smoker to 275°F (135°C)
Remove turkey from brine. Rinse and pat dry with paper towels.
Apply dry rub to turkey legs, covering all over
Place turkey legs on smoker grates, leaving room between each leg. Close lid and smoke until meat internal temperature reaches 165°F (74°C), about 2 hours.
Remove turkey legs from electric smoker. Tent in foil and rest for 10 minutes before serving.