STATE FAIR TURKEY LEGS

Makes 6 servings

If you have ever been to a state or Renaissance fair, chances are you have seen people walking around, gnawing on these giant smoked turkey legs. They are a lean, smoky barbecue treat. I still remember my first time trying them. We were competing at the Triple Threat BBQ, Beer and Music Festival in Harrington, Delaware, at the state fairgrounds.

POULTRY BRINE

1 gal (3.8 L) warm water (110°F [43°C])

½ cup (150 g) kosher salt

⅔ cup (133 g) sugar

¼ cup (8 g) dried sage

1 bay leaf

1 tbsp (5 g) whole peppercorns

1 tbsp (5 g) whole allspice

6 large turkey legs

Olive oil

POULTRY RUB

1 tbsp (8 g) chili powder

1 tbsp (19 g) kosher salt

1 tbsp (6 g) freshly ground black pepper

1 tbsp (7 g) granulated garlic

1 tbsp (7 g) paprika

2 tsp (5 g) onion powder

2 tsp (2 g) ground thyme

1 tsp rubbed sage

Prepare the brine: In a large, lidded container whisk together the warm water, salt and sugar until the sugar and salt are dissolved. Add the sage, bay leaf, peppercorns and allspice; stir to combine. Refrigerate until ready to use. The brine can be made up to 4 days ahead of time. Strain it before use.

Brine the turkey legs: Place the turkey legs in a large, lidded container and pour the brine over the meat to cover. Refrigerate for 12 to 24 hours. Remove the turkey legs from the brine and discard the brine. Rinse the meat under cool running water and pat dry with paper towels.

Prepare the rub: In a small bowl, combine all the rub ingredients. Leftover rub may be stored in an airtight container for up to 6 months.

Set up the EGG for 300°F (150°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with three chunks of hickory wood and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 300°F (150°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 20 percent open. Make minor adjustments as necessary.

Brush the turkey legs with a thin layer of olive oil, then apply an even layer of the rub to season the meat. Once the cooker reaches temperature, place the turkey legs directly on the cooking grid. Close the lid and cook until the legs reach an internal temperature of 175 to 180°F (79 to 82°C), 2 to 2½ hours.

Transfer the turkey legs to a platter and tent loosely with foil. Let rest for 5 minutes before serving.