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Pork Leg Update

Thanks to everyone for their input. I did a brine for 24 hours and threw it on my large BGE over rosemary wood about 7:30 am this morning. I pulled it when the internal temp hit 145 (1pm) and have it wrapped loosely in a cooler until dinner a few hours from now.[p]2055815062_600e83ed8c_b.jpg[p]

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