Competition Chicken Legs...

...the question is..."to marinade or not"...???

I'm stepping outside the box in a couple of weeks and trying some legs for a comp turn-in. I plan to try a couple of different rub / sauce combos but am on the fence as to using a marinade / brine / injection....so...once again I turn to The Brethren for advice...what say ye?

Because I'm crazy...:crazy::crazy::crazy:...and because the last couple of comps the first place turn-in was chicken legs...:becky: I figure there's gotta be something there I need to explore...