Puree ONE Alamo Golden Ale with the two cups of mayo and 4 cloves of Texas Black Gold Garlic. Rub the turkey legs entirely and make sure well coated. Depending on what smoker you have I prefer wood smoker, with cherry and maple and alder wood chips.
You are going to smoke your turkey legs to an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F. This isn't a suggestion. Test in at least two places (or more) and remember that turkey bones heat faster so keep the thermometer away from bone.
Run the smoker at temperature range of 235 degrees F to 250 degrees F. Plan on 30 to 40 minutes per pound.