All I found at the store was drumsticks, no leg quarters. I had read that brining is recomended for chicken, so I got some drumsticks bathing in it right now. I had one question, but now after reading a different post I have 2 questions: I have about 30 drumsticks and I don't know how long to smoke them. I am smoking a 12 pound brisket, but obviously I don't want to smoke the drumsticks for that same length of time. As for the older drumstick thread: http://www.smokingmeatforums.com/for...ad.php?t=18308 Having tough-leathery skin is a concern of mine. Should I smoke it for a while then after it gets some smoke flavor should I put it on the grill so it will cook at a higher heat or should I wrap it in foil to finish cooking? Maybe I should put something on them to keep it moist such as spraying them with apple juice or some kind of glaze? Sorry for so many questions, but I appreciate any and all help.