Heavy black pepper and salt rub smoked low and slow over post oak for a central Texas flavor.
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Preheat your smoker to 275°F (135°C) using charcoal and several chunks of seasoned post oak wood.
Pat the turkey legs completely dry with paper towels to ensure the skin gets crispy.
Apply a thin layer of yellow mustard to each turkey leg to act as a binder for the seasoning.
Mix the black pepper, kosher salt, and garlic powder in a small bowl to create the Dalmation rub.
Generously coat the turkey legs with the rub, pressing it firmly into the skin on all sides.
Place the legs on the smoker grate and cook for approximately 3 to 4 hours.
Whisk the apple cider vinegar and water together, then spritz the legs every hour after the first 90 minutes.
Remove the turkey legs once the internal temperature reaches 175°F and the skin is dark and bark-like.
