Meticulously trimmed legs smoked with cherrywood for a deep mahogany color and sweet finish.
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Whisk salt, brown sugar, apple juice, and water in a large container until dissolved to create the brine.
Submerge trimmed turkey legs in the brine for exactly 6 hours; remove and pat completely dry with lint-free towels.
Apply a light, even coating of the competition rub, ensuring no clumping to maintain a smooth surface for color development.
Preheat your smoker to 275°F (135°C) using a clean-burning cherrywood fire to establish a thin blue smoke.
Place legs on the smoker and cook until the internal temperature reaches 150°F, rotating for even mahogany color.
Whisk the clarified butter, cherry juice concentrate, and agave nectar together to create a finishing glaze.
Individually wrap each leg in heavy-duty foil with 2 tablespoons of the glaze, sealing tightly to braise.
Continue cooking in foil until the internal temperature hits 175°F, then rest for 20 minutes before unwrapping for service.
