Remove chicken skin using a paper towel for better grip.
Place chicken legs into a zip top bag.
Place 2/3 cup of Dijon mustard into the bag and massage to cover all of the chicken.
Place ½ cup of Jeff's original rub into the bag and massage/roll bag to coat the chicken evenly.
Place the bag in the fridge overnight if desired or proceed with wrapping in bacon.
Lay a strip of bacon on the cutting board
Place a piece of chicken about 4 inches from the end of the bacon.
Wrap the short end over the top of the bacon then proceed to wrap the long end around the rest of the chicken.
Repeat this process on all of the chicken legs.
Place the wrapped chicken legs onto a Bradley rack or similar.
Preheat the smoker to 250°F using indirect heat.
To smoke cook the chicken, lay the chicken on the grate and close the lid.
When the chicken reaches 145°F it can be brushed with Dr Pepper glaze made by mixing ½ cup of my barbecue sauce, ½ cup of Dr Pepper and 2 TBS of honey.
A 2nd glazing can be applied in 10 minutes if you want the chicken to be extra sticky.
When the chicken reaches 165°F it is finished and should be removed from the heat.
Serve immediately with warm sauce on the side.