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Smoking Hot Legs!

Had about 1/4 load of lump left from last weekend's 22-hour brisket/burnt ends cook.

Fired it up again earlier today for some simple chicken legs. They were dusted down with a homemade rub, and I added some Jack Daniels Whiskey Oak Barrel Oak Chips for a bit of smoke. Grilled them up at around 375 deg f, raised and direct, for about 35-40 minutes. Sauced with a mixture of Stubbs Original and Sticky Fingers Habanero Hot at the end. They were very good! :)


  • Dyal_SCDyal_SC Posts: 4,734
    Oh yeah, here is the pic of the lump I had left after last weekend's brisket cook... I had more than enough lump left for tonight's chicken cook. :)
  • ChubbsChubbs Posts: 6,925
    Impressive lump conservation Dyal. I am throwing a 8lb butt on tomorrow AM early for dinner tomorrow. Throwing it on before work and not touching it until I get home. Risky, but looking forward to it. Got a full firebox of B&B for this one.

    Good looking legs too.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • six_eggsix_egg Posts: 964
    Nice cook. Good amount of lump left too.


    Texarkana, TX

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