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Old 11-21-2013, 11:37 AM   #106
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC

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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Old 11-21-2013, 12:35 PM   #107
Babbling Farker

Join Date: 02-08-10
Location: Howell, MI

Originally Posted by cpw View Post
I've been wondering that too. He and boshizzle are hangin out together somewhere.
Last Activity: Today 12:40 AM
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
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Thanks from:--->
Old 11-21-2013, 01:27 PM   #108
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA

i've never used sugar in a brine, usually just salt, pepper and other savory spices.
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Old 11-21-2013, 01:51 PM   #109
LI Pig Congress
Knows what a fatty is.
Join Date: 08-30-13
Location: Smithtown Ny

Neat cooler idea.http://m.homedepot.com/p/Leaktite-5-...8COL/203867911
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Old 11-22-2013, 11:22 AM   #110
Got rid of the matchlight.
Join Date: 11-16-13
Location: Lehi, UT

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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Old 11-22-2013, 11:35 AM   #111
Got Wood.
Join Date: 11-21-11
Location: Dalton, GA

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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Old 11-23-2013, 12:08 AM   #112
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

Thanks John! Brined turkeys are awesome.
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, 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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