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What's on the smoker today?

chuckchili

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Nov 13, 2019
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Colorado
Armadillo eggs. Slight change-up by using wild boar Italian sausage instead of breakfast sausage. I think I prefer the breakfast sausage for these. I also smoked the cream cheese mixture and jalapeños before constructing and honestly I don’t think it makes a difference
 

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Sask hunter

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Sep 20, 2016
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Armadillo eggs. Slight change-up by using wild boar Italian sausage instead of breakfast sausage. I think I prefer the breakfast sausage for these. I also smoked the cream cheese mixture and jalapeños before constructing and honestly I don’t think it makes a difference
Made this the other night so good! I used garlic sausage for mine tho
 

Dwreckers

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Joined
Jun 5, 2019
Messages
245
Location
Washington
Did turkey legs for the first time for me and the wife today. Did a 24 hour brine with lots of different seasonings then patted them completely dry, lightly sprayed with cooking oil to help crisp up the skin and then added a thin layer of Carnivore Black seasoning before popping them on the smoker at 275 for about 2 1/2 +/- then at the end cranked it to 500 for 10 minutes. Pulled at around 175 internal and the juices just poured out with each bite. Definitely doing these again
 

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TOGIE

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Dec 13, 2017
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2,546
Location
CO
for the family sunday dinner. seasoned overnight. smoked to 110-115 degrees.

finished off on a blazing hot cast iron. sliced to serve.

i've eaten a lot of mule deer back strap, all of it awesome. for some reason this was the awesomeist.

IMG-9717.jpg IMG-9718.jpg IMG-9728.jpg
 

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