Traditional deep-south style legs brined in brown sugar and salt then smoked over hickory wood.
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In a large pot, combine water, salt, brown sugar, peppercorns, and garlic; stir until the sugar and salt are fully dissolved.
Submerge the turkey legs in the brine, cover, and refrigerate for at least 8 hours or overnight.
Remove the turkey legs from the brine, rinse under cold water, and pat them completely dry with paper towels.
Mix the paprika, onion powder, and cayenne in a small bowl, then rub the spice mixture evenly over the skin of each leg.
Preheat your smoker to 250°F (120°C) and add the hickory wood chunks to the coals for a steady stream of blue smoke.
Place the turkey legs on the smoker grate and smoke for approximately 3 to 4 hours.
Monitor the internal temperature until it reaches 165°F (74°C) at the thickest part of the leg near the bone.
Remove the legs from the smoker and let them rest for 15 minutes to allow the juices to redistribute before serving.
