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Unread 11-22-2012, 01:50 PM   #20
Erin
Knows what a fatty is.
 
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Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
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my bird is 13.4 lbs. Fresh, organic...no injections. Is 12 hrs long enough to brine? I don't like it too salty. I plan on smoking at 150-180 for 2 hrs then crank it up to 350 to finish it off. Am I still in the safety zone? How much time overall will it take? It is 50 degrees here. Thanks!
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