Ren Fair turkey legs

[Drac]

Good evening all,

Played around today getting some practice at (and flavor in the smoker) trying to do some Ren Fair style turkey legs.  Now I didn't have time to brine like I know they should be.  I also think I started to high, 250.  Even with these these two issues I felt there should have been more flavor and smoke color.  The inside was the typical color you'd get from just backing.  

I had dried for 30 minutes and than smoked for 1.55 hours.

Any suggestions?

Thx,
Jim

P.S. - Studying all the threads on turkey.  Going to go for a smoked turkey breast for Thursday.