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Hadn't planned on posting it at all, but was already online for some help with turkey legs (didn't get any, but they were edible, lol). Normally I take before - during - after.
11 hours on my MES to a temp of 190. Foiled now before I pull it in about an hour. Rubbed with mustard, then brown sugar, garlic powder, paprika, lots of fresh black pepper, and some Greek seasoning. We samples a little - but had the smoked chicken breast for dinner. Think I'm set for sammies...
Husband just brought home 4 legs - put them in a brine and will smoke them in about an hour. I have a butt in the smoker (8 hours down) and he wants the turkey legs done tonight . Suggestions, please!
I said vacation day and husband started throwing stuff out of the freezer into the fridge, so here it is. Smoking my first two venison shoulders, two elk italian sausage (they were given to us, we didn't stuff these), and why not - two racks of pork ribs. Into the 5 crock pots went 10 lbs of...
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