Here's a brine an spritz I use, feel free ta use it er modify it ta yer likin:
Slaughterhouse Poultry Brine
1 1/2 Gal Water
1/2 C Salt
1/2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery seed
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
The spritz heps keep the meat moist, adds nice sheen an flavor.
An Ifin ya wanna make the legs extra yummy, mix up a batch a Honey/Butter Glaze.
It's simple, equal parts a honey an melted butter, brush on them legs right after they come outa the smoker, let sit fer bout 30 minutes, mighty fine vittles!
Why fore yall only doin 4? Doem by the dozen, they keep real nice in the ice box, excellent snack!
I brine mine overnight in the ice box, give em a quick rinse an a pat dry, sprinkle some rub on em an in the smoker ta bout 165*. I like hickory fer turkey, but it is a stronger wood, apple, cherry, maple would all be nice to.
May the smoke gods smile upon yer cooker!