Hi everyone, I picked up a package ok chicken leg quarter`s on sale today, gonna smoke them with a couple of small bonless pork loins and a cpl of fatty`s !! I know i gotta brine them over nite wich i will do when i get home from work tomorrow, my question is what rub should i use & how long should i let them stay in for ?? I looking to keep temp`s around 220* also how long will it take for the fatty`s ??? i`m gonna use my digital thermoter for the pork loin !! ALL ADVICE IS GREATLY APPRICATED !!!