since the meat is yard bird i'll post it here. started w/ 15 lbs of wings brined in tips brine recipe w/ 1 tsp old bay and 1 tsp cu-min added. Brined for 4 hours and on to the MES over pecan and apple chips. Smoked to 165 then under the broiler to crisp the skin. made my fire sauce for the wings, 1 stick butter - 1/2 cup texas pete hot sauce and 1/2 tsp daves insanity. (This stuff will melt ya fillings) tossed and served. Also smoked some seasoned yella squash and a nice pan of mac and shells to go w/ the wings. heres the shells and cheese Today was a great smoke and everything came together like it should. Thanks for looking.