I used Jeff's Buttermilk Brine recipe and his rub for my first attempt at chicken thighs in my MES30. I made 2 different versions all of which I did use the same brine as well as the same amount of rub spread on the inside of the thighs. I stuffed half with Cream Cheese and Pickled Italian Jalapenos (I pickled them with onion, garlic, thyme and oregano) and the other half with Cream Cheese and a mixture of Shallots and Portabello mushrooms lightly sauteed and cooled. Had issues with the temperature control on the MES. I know it runs 15 - 20 degs cooler then programed so I set the temp at 270 deg. The MES ended up reading 270 while the actual temp from my probe would get no higher then 201 deg. I did check my probe after I pulled the thighs and it read 212 deg. when submerged in boiling water which is correct for my altitude. I pulled the thighs and finished them in the oven to reach 165 deg internal.