I've got 8 monster turkey legs that I plan on smoking tomorrow for the LSU vs TCU game. My plan is to make a brine in the morning consisting of water, sugar, salt, onion and garlic powder, and maybe some pepper. Plan on brining for about 4-6 hours. Then I'll put a rub on the legs and get them on the egg at about 250 indirect (probably have to use adjustable rig) for about 4 hours until internal is 165. Let me know if I have any holes in my plan or if you have any better suggestions.