chicken

Smoke at 250 (the max temp of the CS) and they should be between 45 min and 1hr 15. (or some my old memory tells me).

Smoke to an internal of about 175 to 180.

Smokin'

Thanks, Smokin'

Many times even after reviewing the info here I still have questions, so I appreciate the suggestions. I brought them up to 176. It took approx. 1 hour and 30 minutes. I assume this is due to slight variations in each CS. At any rate we just finished them, and they turned out well. My wife felt that the brined legs were a little salty, but they were perfect for my taste. We both preferred the legs that were marinated in Italian dressing, however. They were sensational. Again, thanks, and I will keep experimenting with brine.

I'll agree. I don't think the dark meat does as well with brining. It's a different density as well as more fatty.

The main difference is brine vs marinade and the effect. Brining tends to have more flavor internal, and less flavor external.

Try this, cut back on the salt, brine for a few hours, marinade for a few hours and THEN go for it.

Brining, for my taste, works for the less fatty meats, White meat poultry, pork chops, etc.

Hey I was only off by 15 min...just proves, it's done when it's done.

Smokin'