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Old 10-17-2009, 04:03 PM   #11
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Well know I have tole this story before..but...old chum was having a bunch of folks over and decided to do a little contest with himself. He smoked one..fried one..and rotessed one on the gasser. The one twirled on the gasser was the hands down winner in blind taste tests from his guests. Have twirled a few and they came out real good. Person could do it over chacoal and chunks about as easy as gas. My gasser only able to do about a 9-10 pounder or else it drags on the sides. Try it sometime if you aint already.

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Old 10-17-2009, 04:18 PM   #12
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15# Butterball, basic brine, smoked with hickory. I used to fry them but after I smoked my first one I never looked back. My poor turkey fryer turned into the pot to brine in.
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Old 10-17-2009, 08:52 PM   #13
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I'll brine a twelve pound fresh turkey with water, spices, and maple syrup. I'lll smoke with maple. It comes out great.
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Old 10-18-2009, 08:30 AM   #14
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always fried mine, but this year I'm gonna smoke it.
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Old 10-18-2009, 02:33 PM   #15
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Got an order for a Turkey already.....................;}-

While working on my God-Son's 21st. B-day party,one of my Amigos stopped by and wants a Turkey smoked this week. Gave him a piece of my Chicken Fajitas,PP ,Fattie and he went ballastic
Now he wants some PP for Tamales and will be back T-giving and Christmas;along with some of his clan with orders. Things are looking good for keeping my Old Arse busy this year.....LOL

Anyhow, I'll post the party and food shots later today, I gotta get out and unwind.
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Old 10-19-2009, 12:14 PM   #16
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Just yankees as far as I can tell.

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Old 10-19-2009, 05:46 PM   #17
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I'll be with my Mom hopefully this Thanksgiving so she will be cooking the bird but I have been wanting to smoke one for a while and may do so before we go.
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Old 10-20-2009, 10:29 AM   #18
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I have electric turkey can do a 14 lb. Thanks Andy I'll use that pot to brine. We do turkeys 325-350.
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Old 10-26-2009, 01:30 PM   #19
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I did a 22lb turkey last year at the temp of 300* to 350* in 7 hours (smoking it) without putting it in a brine, the breast came out juicy because of one trick I do before I place the turkey in, I have a vertical smoker, two door, propane and on the first rack I place a slab of fat back above the breast so when it melts it drips on the breast and the drip pan below the turkey has white wine that keeps it moist during cooking.
And bigwheel all yankee's don't smoke turkey's @ 225* maybe some of the younger one's do...LOL
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Old 10-26-2009, 02:42 PM   #20
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Its going to be brined, and smoked with a couple pieces of Hickory.
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