I used Viper's recipe here: http://forum.bradleysmoker.com/index.php?topic=28137.msg352820#msg352820 with some slight adjustments.
Brined for 3 days. Soaked 40 minutes and dried on racks. I made 9 legs -- I think the brine may handle 12, which is as much as the BS611 can handle too.
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_3961_zps2b17abfc.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_3965_zpsd175aaa2.jpg)
Used 2 hours apple smoke, because I was out of hickory. I set the PID for 250 and added the legs when it hit 225. The temp averaged about 220. Some of the legs were done in 4 hours. Three of them took almost 6 hours. I took all to 170 IT.
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_3966_zps83ab21ef.jpg)
After cooling:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_3967_zpsabd4818d.jpg)
Delicious and juicy.
Nice!
Looks good. :)
Looks great.
Those are some good looking legs! ;D
Another to do item when I get home. :)