Hi - I smoked my first legs and quarters yesterday. I was going to brine them, but Saturday was so hectic that I ran out of time. So...I just rubbed them with canola oil, sprinkled them with Salt Lick barbecue rub (on top of and under the skin) and left them in the fridge overnight. Then I put them in my MES at around 260 degrees and smoked the legs for about 3 hours (to 170) and the chicken for just over 2 hours (to 170). Sprayed them with apple juice about 3 or 4 times during the process. Took them out and put them in a pan under some foil for about a half hour, then ate. The chicken was fabulous, but the turkey legs were a little dry. Good flavor, but not as moist as I would have hoped for.
Any ideas/suggestions for how to make them more tender next time?
Here's a pic of the results....Thanks for any advice!