I had a brisket smoke planned and figured I'd use the extra space for a fatty and some turkey legs, just to have them around. Sprinkled some of my beef rub on 'em, just 'cause that's what was lying around! Smoked 'em at 225 for about 2 1/2 hours to an internal temp of 170* Oops! Just realized the money shot won't come for a couple of days. Sorry 'bout that. They're vacuum packed and waiting for dinner later in the week. When I took the probe out, though, they looked mighty juicy. Update to follow.