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Recent content by okbeard1
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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!