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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 11-21-2013, 11:37 AM   #106
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Ok, to much positive feedback not to try a breast dunked in this stuff. May even try a chicken breast before hand.
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Unread 11-21-2013, 12:35 PM   #107
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Originally Posted by cpw View Post
I've been wondering that too. He and boshizzle are hangin out together somewhere.
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Two Weber daisy wheel kettles A: 1979 P: 1993
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Thanks from:--->
Unread 11-21-2013, 01:27 PM   #108
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i've never used sugar in a brine, usually just salt, pepper and other savory spices.
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Unread 11-21-2013, 01:51 PM   #109
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Neat cooler idea.
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Unread 11-22-2013, 11:22 AM   #110
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Probably stupid question. This is my first smoked turkey. We have always had the stuffing in the turkey cavity when we roasted the turkey. I think I read somewhere that that really isn't the safest way to do stuffing, but it tastes so good.

We should not put stuffing in a turkey when smoking it, correct?
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Unread 11-22-2013, 11:35 AM   #111
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What are your thoughts on this....

Brine overnight Tuesday
Take out on Wed to travel - (in cooler of course)
Cook Thanksgiving morning - (been out of brine for app 18 hours and refrigerated)
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Unread 11-23-2013, 12:08 AM   #112
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Thanks John! Brined turkeys are awesome.
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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Thanksgiving, turkey, Turkey Brine

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