During the State Fair, you can walk around the concession stands and likely find a vendor selling thousands of Smoked Turkey Legs. What’s not to love? They are sweet, they are smokey, they are delicious and perfectly packaged to walk around the fair. You will need to exercise a little patience because they are so easy to make, tasty and economical to boot compared to smoking brisket. The key to this recipe is the brine and the addition of Dr. Pepper and the cherry wood used to smoke the meat. This recipe really plays on the sweet heat concept. I think it is magic in your mouth! 

This recipe was reprinted with permission.

Brined and Smoked Turkey Legs Recipe:

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