Going to some friends tonight and told them I was going to Guinea Pig them with some Smoked Turkey Legs. Made a simple brine with tenderquick and spices and soaked the birdie parts all night. Soaked them and smoked them at 275 to 300 degrees. Oregon Coast weather being what it is, the cold wind picked up and I had to finish them in the oven. The got enough smoke to color and taste great. Just need some more steady heat to finish breaking the meat down. After the brine and waiting the rub. pulled the skin back and rubbed the pulled the skin back over and caoted with EVOO. After the smoker and the oven to finish to 180. I seem to remember someone on this forum talking about how to deal with the tendons in the legs. If you know what I am talking about, any response help would be appreciated. Sorry for the 'blurry photographic evidence' it is a camera phone with a dirty lens. Thanks for coming by and looking.