I do them all the time and am in the corner of pulling the meat. I treat it like a brisket as far as seasoning goes. When I smoke a hind quarter i lay thick cut bacon on top, no need to be neet, just get some fat on top. once the color looks good I place it in a large pan, sauce it (brisket friendly sauce like head country or similar) and seal the top with foil and let it braise. Keep it on the pit until you can reach in and pull the leg bone out. Once it cools a bit try and pull/pick out the tendons and then shred and mix with the sauce/juices. I know, I know, braising is called cheating by some. But I'm an opportunist and if there is a way to keep a lean hunk of meat moist and still get the smokiness that's what I'm going to do. Good luck. Also, I can any leftovers- its great with egg noodles.