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Unread 12-03-2012, 01:04 PM   #3
is One Chatty Farker

Join Date: 01-01-11
Location: Southern NJ
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I did this salmon not too long ago. Not sure what the internal temp was but I cooked at 225-250 with oak and let it go a little longer so it would get that good crust on the outside. Did a dry brown sugar/kosher salt overnight brine and I think it came out pretty well. So did everyone else....
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Proud owner of 4 VERY ugly drum smokers....and a soon to be created Greasy Hill reverse flow....
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