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Nearest I've done was a full leg of lamb which would have been better if I'd took the IT a bit higher instead of lifting it at 190°, although it was tasty but chewey. Do you know if the legs have been hung at all ?
Remember there's is no fat on them so I would inject a marinade, sear it off and cook at 250f until you reach the IT you want. You could also consider wrapping in Streaky bacon like a Fatty. I did a haunch one Christmas, wrapped in bacon and also wrapped it in foil, it was very tender. I would foil wrap after about 1.5 hours if its going on the smoker just to save any juice.