I actually brined them for 10 hours. It was cold enough outside, so I just put the ziploc bags with the brine & legs in the back of my truck overnight. That way I didn't have to clear out a spot in the fridge. I didn't cook to temp either. I did just like the recipe said. Cook until it came off the bone easy. They were on there for 5 hours and still moist inside. This was my 1st time smoking turkey legs.
Performer, UDS, 2011 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732