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Old 12-22-2007, 03:21 PM   #1
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Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
I came out with a purty good one on T-day by giving it an overnight rub down bagged up in the ice box with cheap zesty eyetalian dressing over and under the skin and a 50/50 combo of Paul Purdhommes Poultry Magic and good quality lemon peppa again rubbed liberally over and under the skin (if you bees careful you start at the neck and work down you can reach near the entire underskin part of the bird). Cooked it face down fairly hot 275-300 till it hit 175 in the thigh. It was a 22 pound el cheapo enhanced model. Took 7.5 hrs or thereabouts. Only other variant I can think of is if your cooking on an addition to face down keep the feet pointing toward the fire. Used pecan..hickory chunks and little touch of stinky N. Texas mesquite. Might have to use a few spoons or flattened out beer cans to prop up the bird to keep it pointing breastes down. Some of the large breasted models like to flop over on the side. Warden said she thought it was the best one she ever tasted. Hope this helps.

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