Kind of a last minute deal, I decided to do some Turkey legs. No time brine overnight so I injected with water, salt, cider vinegar, brown sugar, and a few spices. I went ahead and threw them on the smoker while it warmed up. I planned to glaze the legs in the last 30min with my custom BBQ sauce.
I was hearing conflicting info on internal temps and est cook time. These are just the legs and will probably run box temp at 220ish. Did I make a critical error by not marinating over night? What internal temp is best?