JMO, its dark meat so brine isnt necessary.
we eat a lot of thighs so we switch it up from Tony Chacheres, Lowerys, to other home made rubs, you really cant go wrong. last time it was Alton Browns Poultry shake. i peel the skin back and make sure the meat gets the rub, and i will sometimes add a splash of hot sauce or bbq sauce before i fold the skin back over. this is usally done 2+ hours ahead so that the seasonings have a chance to do what they do.
drink some beers while you get the smoker ready.
I usually like apple ( lite amount ) with my bird and on the UDS its cooked at 325, skin up, with no diffuser. ( we dont eat the skin either so i dont worry about crispyness.)
drink some more beers while the UDS is working it magic.
If i am going to sauce them i will pull the skin off when it gets close to 180 and put the sauce directly on the meat to finish it off. ( gets nice and tacky )
you got time...go ahead and have a few more beers.
pull, rest, eat. it goes great with beer.
IMO chicken thighs/legs is about the easiest thing out there.