Giant Country Fair Smoked Wild Turkey Legs
By Michael Higgins (Canada in the Rough Cook)
Preparation Time 10min +24hr, Cook Time 6hr, Yield 2
Time: 4hrs & Over Night Brine – Feeds: 4
Ingredients:
4x Turkey Legs (Thigh and Drum Attached & Skin On)
1 Cup BBQ Rub + 1-2 Cup Extra (We used a mix of Camp Chef Mango Chipotle & Something Southern)
1 Cup Kosher Salt
1 Cup Brown Sugar
2 Gallons of Water (8 Liters, dived into 2)
3 Cups Ice (optional)
7 Cups+ Chicken Stock (warmed)
Oil
Slab of Butter
BBQ Sauce
Directions:
BRINE
1.Working with legs that have been plucked and skin on gives the best results, though you can also use skinless legs. Heat up 1 gallon of water, add 1 Cup Salt, 1 Cup Brown Sugar & 1 Cup BBQ Rub. Stir well, bring to a boil and make sure all salt and sugars dissolve. Then let it completely cool.
2. Pour brine into a large container with 1 gallon of cold water and ice. Stir well and add your turkey legs, making sure they are fully submerged. Let it sit in the fridge overnight. (*you can also use multiple large plastic bags to brine in) 
COOKING
Take your legs out of the brine, pat dry with paper towels.
Oil the legs up, then season heavily on all sides with the rub of your choice.
While you let your rub sit on the legs, start your smoker. Set it for 275° and smoke level 1. We used hickory pellets but use whatever you like.
When the smoker gets up to temp, add your legs skin side up. Insert a probe to the thickest part of a leg, and let it smoke until you hit 150-160° internal temp. This should take about 1.5 hrs.
While your legs are smoking warm up your chicken stock.
When your legs reach their temp, remove and place into a large and deep roasting tray. Top with the warm chicken stock, covering the legs 3/4 of the way with the stock. Add a good slab of butter and then cover tightly with a double layer of tinfoil. We want to trap as much steam in the tray as possible.
Turn the smoker up to 350° and place the roasting tray in the smoker (or place in a 350° oven).
Cook/Braise for 2hrs. Your legs are done when the meat is tender yet still holding on the bone.
Remove the legs and either store in the fridge for 1-3 days before continuing or move onto the next step.
Adjust your smoker to high for direct grilling. Add some more rub to your legs and then grill the legs over high heat. As you flip the legs add BBQ sauce to add some nice sweetness. Grill until some nice char marks develop.
Cover the ends of the legs with some foil and serve warm.