in large pot bring water to a boil. Add in everything in the brine ingredients except for ice and turn off heat. let steep for about 20 minutes. Add ice to bring temperature of brine down and add more volume to the brine solution.
Add brine and turkey leg meat into a brine bag or bucket. Let it sit in the refrigerator overnight; about 12 hours.
Remove leg meats from brine solution. Rinse then pat dry. Combine rub ingredients. Use butter as a binder (optional) And ad liberal coating of run under and on top of skin.
Set smoker temperature to 275F. Use your favorite wood for poultry and smoke until internal temperature is 165; about 4-6 hours.