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Smoked a few legs for a Sunday night snack

post #1 of 2
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I decided to drown 6 chicken legs in some of Pop's brine last night around 8, rescued them tonight at 6:30, and stuck them in the smoker. 250 degrees until 170 IT.

I added some Italian herbs and granulated garlic to the brine to see how it would meld into the meat... Oh yeah!








Next time, I think I'll try and add some peppers to see how it goes.
post #2 of 2
Looks tasty, nice smoke!
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