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Old 04-12-2009, 11:35 AM   #1
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Easter Dinner is on!

Didn't get around to brining my bird yesterday, so I injected about 2 quarts of brine this morning and let it air dry in the fridge for several hours. Put onto the WSM at noon, hope to be eating around 6. It's a 13lb natrual bird that I'm smoking in the 245-260 range with KF and Hickory chunks.

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Old 04-12-2009, 11:48 AM   #2
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I cant wait to see the finished product! NO Wolfe Rub?
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Old 04-12-2009, 11:49 AM   #3
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Yummmm Turkey bird.

I have a bird in the oven (WSM was frozen solid)
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Old 04-12-2009, 12:04 PM   #4
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Lookin' good Chief.
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Old 04-12-2009, 12:40 PM   #5
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Quote:
Originally Posted by dollarbill
I cant wait to see the finished product! NO Wolfe Rub?
NO WR, the only time I've ever done WR on a bird is when I did Smoked Pulled Turkey. I like to keep my turkeys simple otherwise.
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Old 04-12-2009, 12:44 PM   #6
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to this day I still have not smoked a turkey.
I'd love to make some turkey bbq with it, I'm sure it would
rock.
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Old 04-12-2009, 12:47 PM   #7
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Quote:
Originally Posted by Captain Morgan
to this day I still have not smoked a turkey.
I'd love to make some turkey bbq with it, I'm sure it would
rock.
Jim just buy a cheap self basting turkey and foil at 160 and then cook !and you could have a sammich like this!
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Old 04-12-2009, 01:11 PM   #8
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That bird is gonna taste good. I need to smoke one soon so I can pull the meat for sammies.
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Old 04-12-2009, 01:16 PM   #9
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Man..... I can't wait til fresh corn on the cob is available here !!!!!!!! Come on summer !
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Old 04-12-2009, 03:39 PM   #10
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Larry, it's getting close to dinner time. Don't forget the pics!!!!!!!!!!!!!!!!!
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