This is my first run at poultry on my Horizon offset smoker. I got four fresh turkey legs at the local market, and put them in a brine overnight. The brine was the same one on the smoking-meat website for a whole turkey.
I rinsed off the brine and as you can see just lightly dusted them with some rub. I really didn't want to overpower the flavor of the brined bird:
On to the smoker at about 230. Used a mix of cherry and nectarine wood. Here's a peek after about an hour:
The smaller pieces are some random chicken pieces I was experimenting with.
After about three hours:
After four hours these baby's were ready to eat. Internal temperature was about 170 degrees. Below is them off the grill, it appears darker than the photos above just because it's indoors.