2tablespoonsJack’s Old South Huney Muney Cluck Rubor make your own
1cupJack’s Old South Tangy Sweet Sauceor make your own
Instructies
Cure the legs overnight: In a large bowl, combine the water, salt, sugar, allspice, coriander, and mustard; stir to dissolve the seasonings.
Pour the curing solution into a large zip-top plastic bag and add the turkey legs.
Place the bag in a large aluminum baking pan and refrigerate for 24 hours.
When ready to cook the turkey legs, preheat a smoker to 250°F.
Remove the turkey legs from the curing liquid and rinse off in cold water.
Discard the curing liquid.
Pat the legs dry with paper towels.
Coat the legs with the olive oil, then, using your fingers, lightly coat them with the rub.
Place the legs back into the aluminum baking pan, cover the pan with foil, and place the plan in the smoker, close the smoker, and cook the legs for 3 hours, or until the temperature of the legs reads 180°F on an instant-read thermometer.
To crisp the skin of the legs, uncover the pan and leave the drumsticks on the smoker for 15 additional minutes after the internal temperature has reached 180°F.
(Alternately, you can transfer the legs to an oven that’s been preheated to 400°F and cook them, watching carefully to make sure the skin does not burn, for about 10 additional minutes.
)
Pull the pan out of the smoker.
Wrap each leg in foil and let rest for 10 minutes.
Remove the foil and serve, with barbecue sauce on the side for dipping, if you like.
