Peach & Heat BBQ Chicken Legs

1. In a large container, combine the peach nectar, Morton's kosher salt, brown sugar, and hot sauce to create the brine. 
2. Brine the chicken legs in the mixture for 3-4 hours. (For whole chickens or pork, brine for 1 hour per pound).
3. After brining, remove the chicken legs from the brine and pat them dry. Season them generously with your preferred pork and poultry rub.
4. Preheat your grill (e.g., Traeger Timberline 850) to 300°F, using pecan wood for smoking.
5. Grill the chicken legs until the internal temperature reaches a minimum of 165°F. For a texture preference, grill until the internal temperature is closer to 185-190°F.