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Old 12-07-2013, 01:09 PM   #1
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Join Date: Feb 2008
Location: Northern Virginia
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Week After Turkey

Melody got a 12 pounder from work for Thanksgiving. We had more turkey than we could consume that week so I wated till today to cook this hen.

Last night I brined the bird in a solution of salt and water, 20 to 1 by weight. That is 2 gallons of water and 12.8 oz of salt. (256/20) and covered it with ice in a cooler.

This morning I removed the bird and rinsed off the brine and patted it dry.
Then I rubbed it down with vegetable oil and rubbed on a chicken rub spice blend. ( Ok I'm lazy, I didn't mix up a rub from scratch.)

I then put the bird in the egg at 300 for four hours, until the probe in the thigh read 185.

We will be eating on this all week.

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Old 12-07-2013, 01:39 PM   #2
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Nice looking' bird.

Buzz Price
ē WSM 18.5 ē WSM 22.5 ē Performers, Black & Green ē Q 300 Gasser
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Old 12-09-2013, 04:07 PM   #3
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That looks great.

I was starting to have post-Thanksgiving turkey withdrawals (we only had enough leftovers for a couple of sandwiches). You just kicked those withdrawals into high gear...
The Battle Wagon used on the BBQ Pitmasters Show "Chicken Wang, Chicken Wang, Chicken Wang" NOW lives in O-Town, Floriddy
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Old 12-11-2013, 04:43 PM   #4
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Now I am ready for more turkey. It looks excellent.
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Knox's Spice Company
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