Decided to smoke 8 leg qtrs, going to make 4 into chicken salad and the other 4 I'll put bbq sauce on when I re-warm them in the oven for dinner.
Didn't brine, just cleaned them, patted dry, then rubbed with EVOO and Applewood Rub. Smoking them with Hickory and Apple.
1.5 hours on the MES 40 at 230* (sorry about the sun glare)
And done at IT of 165*, just shy of 3 hours.
I'll post more pics of the chicken salad and the bbq sauced one when I get them done.
Thanks for looking!