Similar to a shoulder, smoking a la leg needs to be cooked low and slow. One challenge unique to this cut of meat is it requires a level of creativity when positioning it thanks to it's uneven build. Achieving the perfect internal temperature without over cooking one end and undercooking
the other can be challenging at best. If boneless, consider cutting the leg in half and only cooking one half at a time. You can also divide the halves on your smoker racks to ensure even smoking times.