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Old 11-12-2012, 09:47 PM   #5
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States

Went into the foil about 130 degree IT. Bacon was pulled off the breast at 155. In hindsight, I'd like a little more color to the skin and would probably pull the bacon at 145 next time.

And we're done!

Some of the drippings to make a gravy. No Thanksgiving is complete without some gravy.

Nice juicy breast meat. Lots of moisture still in there. Took the turkey off the smoker with the IT at 175.

Finished product and ready to eat!

Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

Last edited by Outnumbered; 11-12-2012 at 10:15 PM..
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