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Message: <blockquote data-quote="BigTerp" data-source="post: 387927" data-attributes="member: 9169"><p>Chicken is on the smoker the whole time. I ran my smoker between 300-350 for the legs/thighs. Flipped them after an hour and smoked for another hour. Biggest thigh was right at 160 after 2 hours and skin was done to perfection.  The higher temp helps crisp the skin and keep it from getting rubbery, which happens if you smoke to low. I also brined the legs and thighs in 2 gallons of water with a cup of kosher salt and 2 cups brown sugar for a few hours before rubbing and smoking. I use apple or cherry wood for chicken. Pecan is supposed to be great on poultry as well. I've never tried it though.</p></blockquote><p></p>