Today was the first time I have smoked a large(isn) piece of meat. I had some large (~2.5 lbs) turkey legs so I had the wife brine them Thursday night. I pulled them from the brine Friday night and put some seasoning them. This morning I took em out of the fridge and put them on the smoker. I smoked them for 3.5 hours until the temp read 160, then I wrapped them in foil and let them rest in the oven for another hour. By dinner time the internal temp is 180 and they were delicious. They were moist, but did not take on a lot of smokey flavor (which could be a good thing). Ill post pics below for you guys to look at, and if there are any tips please let me know. Next weekend I am going to try for a pork picnic dependent on the weather. Ivy.