I bought a ten pound bag of leq quarters and went to work, No brine... after washing the meat I applied a thin coat of EVOO and a light dusting of basic poultry seasoning. I smoked them over apple and pecan at 260-270F. When the meat temp hit 170 I cranked up the heatt to 320F and crisped up the skin a bit.
They were wonderful. The meat was brimming with juice. The light seasoning complimented the smoky flavor, without overpowering the meats flavor.
Also included were veggies from the garden, picked less than an hour before dinner. I LOVE garden fresh sweet corn. Looks like there will be a bumper crop this year.