3/5/2022 – The smoke turned out very good with a good flavor and very moist.
Cleaned fat and separated 10 lbs of legs from thighs. Salted them on both sides and seasoned with Creole Poultry Seasoning. Let them rest and warm-up for an hour.
Put them on the preheated Recteq set on Xtreme Smoke and let them smoke for 45 minutes. Raised the temp to 260°. With the probe in the largest leg pushed in to almost touching the bone.
When the IT was 180, checked other pieces with the Chefworks temp probe and they were all in the same range with none higher. Pulled and wrapped to rest for 15 minutes.