You would have to search around for an exact formula, I may have posted a couple before. You are really not brining for a "cure" just for flavor. That being said, you can cut down on the salt and or the brine time to adjust the flavor. That being said, I still do the full strength brine and a 12 hour(over night) soak (I have read and done as little as six hours)
For a gallon of water 1/2 to 3/4 cup of salt (this can change depending on what other salty ingredients you are adding)
1/2 to 1 cup of teriaki sause (you see? more salt)
Garlic powder or salt (You see? more salt)
Any other spice that you like, rosemary, sage, pepper, what have you?
I like to boil all of the spices in a sause pan with about a pint or more of water to make kind of a concentrate and help extract some flavor. Then I let things cool down and add enough water and salt to make that gallon of brine.
Soak/brine the legs over night in the fridge and smoke
A deep full brine and long smoke almost makes like a turkey ham that is great with a pot of beans!
I have found that fully cooking them in the smoker does make them into the turkey leg hams and too much time will dry them out. Some folks just grill them over wood or charcoal and call them smoked. Another method woud be to smoke them for about an hour to an hour and a half and then finish them off on the grill