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Unread 06-25-2013, 01:50 PM   #5
oifmarine2003
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Join Date: 11-26-12
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I do mine at 225 -240 in my vertical smoker. Figure maybe 12 hours for a bird that size. If you use a butterball turkey, you do not need to brine. They always turn out fantastic.
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Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

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