I am new to smoking and only have one smoke under my belt, 3 beer can chickens last weekend on my new 18.5" WSM. I have a few questions that I am hoping to get some answers to before my next smoke on Sunday. I picked up 8 turkey legs at the meat market today, they are frozen and over 2 lbs each. I plan on injecting them with Tony Chachere's Butter and Jalapeno Injectable Marinade then rubbing them with Tony Chachere's Creole Seasoning. My initial plan was to smoke them between 225-250 until done but I have been reading that a higher temperature, 300 - 325 would produce better skin. I was hoping someone could give me some advice on cooking temperature and time, I have a few more questions as well. If I am planning on smoking these on Sunday, when should I put them in the refrigerator to thaw? I was thinking either tonight or tomorrow morning at the latest. Also, since I am injecting them with the Tony Chachere's marinade, do I still need to brine them? Please correct me if I am wrong but my thinking is that I should not brine them if I am going to be injecting them. Any advice and/or suggestions would be greatly appreciated, I will keep everyone posted on the smoke! Thanks!