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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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Unread 02-27-2013, 01:17 PM   #16
funugy
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Gee thanks Wampus. Just what I needed to see, another thread that I just got addicted to. I don't know how I missed that thread this far.
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Unread 02-27-2013, 01:19 PM   #17
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Quote:
Originally Posted by oifmarine2003 View Post
Also, if you have bags to hang it in, it cooks much better than sitting on a rack. However, if bags are not an option, the rack will work fine. Here is a picture of the one I did on Thanksgiving this year. Everyone thought it was pretty awesome!
Whatcha talking about "bags to hang it in"? I am intrigued. How is the turkey oriented in the bag?
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Unread 02-27-2013, 01:27 PM   #18
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Depends what type of smoker you have. You need a vertical smoker. Here is a picture. Hanging it in the bag allows the smoke to penetrate evenly throughout the bird.
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Unread 02-27-2013, 01:30 PM   #19
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Quote:
Originally Posted by Muscrat View Post
Ive had a turkey in the freezer since christmas and decided to see how bad I could screw it up today in the smoker.
Anybody have any good advice on what to inject it with. I'm gonna look on youtube on how to spatch cock it.

Thanks everybody!
I would inject it with Paul Newman's Italian Salad Dressing. Depending on the type of injector you are using, you may have to strain it first. I tried switching to Cajun Butter injection once, and it wasn't as well received in this household. I have also been known to use lemon pepper shake for the rub. May also want to try Paul Prudhomme's Poultry Magic mixed with some clarified unsalted butter. Good luck on what ever you decide.
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