What's on the smoker today?

[454]

Turkey legs, 12 hour brine and 4.5 hours in the smoke. They were pretty tasty.

 

[Nick87]

Turkey legs, 12 hour brine and 4.5 hours in the smoke. They were pretty tasty.

Looks good!

 

[Wildabeest]

Pronghorn pastrami. 5 day wet brine, 1 day drying. Now smoking.