Maple Brined Smoked Turkey Legs


  • 10 turkey legs
  • 5 tbsp Rossarooski's Honey Rib Rub


  • 2 gal water
  • 1 cup kosher salt
  • 1 cup white sugar
  • 1/2 cup Colden's Freakin' Greek Rub
  • 2 tbsp red pepper flakes
  • 2 tbsp whole black peppercorn
  • 2 cup maple syrup 


  • Add all ingredients for the brine to a pot and simmer to dissolve ingredients, then cool completely.
  • Pull the skin back from the turkey legs to allow the brine to penetrate the meat evenly.
  • Brine for 24 hours in refrigerator.
  • Pre-heat recteq to 250℉.
  • Remove the legs from the brine and dry completely with a paper towel.
  • Season the legs liberally both under and on top of the skin with Rossarooski's Honey Rib Rub.
  • Smoke for 4-4.5 hours until legs reach an internal temp. of 170℉-175℉.