You asked and I did a pair (beat NB I betcha) of em. they were simple to do and had a red texture all the way thru the dark meat. Would I do it again..dang right I will. Thanks for the push. The meat pulled loose from those stringy leg splints in the muscles. Just use a common brine of your choice and add 3/4 to 1 cup of Mortons Tenderquick. Let em sit for 24 to 48 hours in the brine. Then rinse em real good dry, season (I used Lawrey: Lemon Pepper) and spray with olive oil and cook low and slow (did mine for 5.5 hours with loinbacks) They were delish...Next time I might go for the same thing only at 350F degrees and baste with a good BBQ sauce all the way thru the cook..every twenty minutes for a hour to hour and a half.
(JJ don't look)
I did foil wrap those legs the last hour in sauce, but I would rather have em carmelized exterior..too soupy sauced in foil.
Cheers to ya..till next time..