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Old 11-17-2013, 11:28 PM   #4
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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First off, start of with something other than a leg of pork...

Seriously, Cut way back on the wood, poultry requires very little smoke, it takes it in just fine. Brineing is fine, use a proven brine recipe and go with that. Now, that being said, if the turkey has been enhanced, or injected, then you don't have to brine, it won't hurt it, but, it is a waste.

I also suggest a simple seasoning program. It is most likely the fact that you are going to heavy on the smoke. Also, I like to cook all poultry at or above 300F, 350°F is a good place to be.
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