First loosen the skin on the turkey drumsticks by running your fingers or the bowl of a spoon under it.

In a small dish, dissolve the blackstrap in the 3 tablespoons Worcestershire. Rub some of this on the loosened skin of the turkey legs. Now turn the skin inside out, like taking off a glove, leaving it attached at the bottom of each leg. Put the drumsticks in a zipper-lock bag, and pour in the rest of the sauce. Seal the bag, pressing out the air as you go. Turn the bag a few times to coat, then refrigerate for 2 hours or more.

Mix together the salt, pepper, onion powder, Splenda, and cayenne. Set aside 2 tablespoons of this mixture. Pull your turkey legs out of the baggie, and put them on a platter or tray. Sprinkle the spice mixture over the exposed meat, getting all sides. Smooth the skin up over the meat, and sprinkle the spice mixture on that. Return those legs to the fridge for another 2 hours!

4 hours before dinner, get your grill ready for smoking. Mix the reserved rub with the vinegar, worcestershire, and oil – this is your mop. Smoke for four hours, mopping every half hour when you add more chips.