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Unread 11-22-2012, 10:16 AM   #20
seadad9903
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Join Date: 06-18-12
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About to fire up the WSM for one bird. The other will be braised on the gasser

Dry brined for 30-ish hours and left overnight in the fridge to dry the skin

ImageUploadedByTapatalk1353600915.370451.jpg

ImageUploadedByTapatalk1353600932.514090.jpg

Using pecan chunks buried in the fire ring, with pecan shells on top
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Thomas
Take lots of naps now. You'll wish you had later.

seadad's smokehouse

Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame thermapen.
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