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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-24-2012, 05:37 PM   #16
skinner
Found some matches.
 
Join Date: 12-18-12
Location: gilbert, az
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Looks like its already done. 3-1/2 hours @ 225 deg. Probe says internal temp at 170. Hope I didn't overcook it.
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Old 12-24-2012, 05:42 PM   #17
skinner
Found some matches.
 
Join Date: 12-18-12
Location: gilbert, az
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It looks like its done. 3-1/2 hours @225 deg. Probe reads 170, hope I didn't overcook it. Got it resting now. If its not quite right, I have a spiral ham for backup
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Old 12-24-2012, 07:08 PM   #18
skinner
Found some matches.
 
Join Date: 12-18-12
Location: gilbert, az
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Well it looks like my first foray into smoked foods was a huge success. The Turkey breast was very moist and flavorful. (sorry no pix)
Thanks to all who gave suggestions and tips.
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Old 12-24-2012, 10:01 PM   #19
WaTTsLOk187
Found some matches.
 
Join Date: 02-22-12
Location: Los Angeles, CA
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Rule #1 You must post Pr0n pics!
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Old 12-24-2012, 10:12 PM   #20
u-joint
Got Wood.
 
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Join Date: 12-12-12
Location: Tulsa, OK
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Glad to hear it turned out well! And congrats on receiving such a wonderful present
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Old 12-25-2012, 11:00 PM   #21
PBHoss
On the road to being a farker

 
Join Date: 10-13-10
Location: Potomac, MT
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Congrats!
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@PBHoss Luhr-Jensen Lil' Chief; 22.5" Dark Blue Weber OTG; Char-broil gasser; Traeger 070
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