Smoked Turkey Thighs

Brine:
1-1/2 Gal Water
1/2 C. salt
1/2 C. dark brown sugar
2 t. garlic powder
2 t. onion powder
2 t. cajun spice
2 t. celery salt

Rub:
2 T. onion powder
1 T. paprika
2 t. brown sugar
1 t. celery salt
1 t. black pepper
1 t. powdered sage
1/2 t. cayenne pepper

Brine turkey thighs overnight.

Remove turkey thighs from brine, rinse and place in the fridge to air dry for a couple of hours.

Cover turkey thighs with rub.

Smoke at about 225-250 until 165.