drumstick

Planning to do a dozen chicken legs on the smoker tomorrow. Plan is to brine, skin on, for 2-3 hours (1/2 kosher salt, 1/2 brown sugar and a few spices) and smoke for 3ish hours until the temp hits about 180. Probably use mesquite. Sound about right for a finished temp? I know chicken...

Step 1 Debone the legs. I created an instructional video http://www.youtube.com/watch?v=bBAhhY1v4TU I stuffed some drumsticks with apricots, raisins and agave nectar. Put ingredients in the food processor. Verdict: I put way too much stuffing in the drumsticks and the fruit overpowered...