In a large bowl, combine Water (2 quart), Granulated Sugar (1/2 cup), Killer Hogs The A.P. Rub (1/2 cup), and Bay Leaf (2). Place the Turkey Leg (8) into the brine solution and refrigerate overnight or at least 6 hours.
Remove the legs from the brine and drain over a cooling rack. Pat the excess moisture off with paper towels to speed the process.
Prepare smoker for indirect cooking at 275 degrees F (135 degrees C) using pecan wood for smoke.
Spray the outside of each leg with olive oil cooking spray and season with the remaining AP rub and a light coating of Killer Hogs BBQ Rub (1/4 cup) on all sides.
Place the legs on the smoker and cook until internal temperature reaches 155-160 degrees F (65-70 degrees C).
Glaze each turkey leg with the Killer Hogs Vinegar Sauce (1 cup) and continue to cook until the internal temperature reaches 175 degrees F (80 degrees C) then remove from the smoker and rest for 5-10 minutes before serving.