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250F Grate
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SteveWPBFL
Posts: 1,327
Low and slow. Chicken leg quarters. Turkey thighs. Corned beef brisket. Pecan smoke. Got to run the Egg when working in the yard!
Comments
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The chicken and the turkey are can't miss. I pulled them off around 165F I.T. Used no rub since the skin is not very edible, but the meat is sublime.
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Took the corned beef up to 205F I.T. but it wasn't close to pulling. Luckily, we have knives and it sliced up fine!
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The whole idea was that we were working in the yard so the Egg HAD to be set to 250F. Then it was just a matter of putting stuff on the racks!
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