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Unread 09-20-2013, 06:54 PM   #2
sliding_billy
somebody shut me the fark up.
 
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I would not brine since it already is "enhanced." As to weather to smoke or kettle it... For just the breast, I like to smoke as I think that is where the white meat really shines. I would smoke at 300. 20-25 minutes per pound but watch internal temp.
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