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Rinse the turkey legs with cold water and place them in a large container. Add the bay leaves, cloves, peppercorns, and mustard seeds plus 7 cups of ice (listed under the brine ingredients).
Prepare the brine solution - boil the water with the two types of salt and brown sugar. Stir to dissolve, cool down a bit and pour over the turkey legs and ice. The ice cubes will cause it to cool down all the way and the brining solution will get diluted as needed. Cover and refrigerate for at least 12 hours (closer to 48 hours for best results).***
When ready to smoke take the drumsticks out of the brine and pat them dry. Discard the brine.
Mix the dry rub and apply it generously over the drumsticks. Let them come to room temperature while you preheat the smoker.
Set up your smoker as per the manufacturer's instructions and preheat it to 225-250 F. Add the smoking wood as specified by its manufacturer.
Place the drumsticks over the smoking rack and smoke until the meat is tender and registers 170 F. This should take about 3 to 4 hours.