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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-27-2020, 06:08 PM   #16
Descartian
Is lookin for wood to cook with.
 
Join Date: 07-07-20
Location: Houston, TX
Name/Nickname : Stephen Byrd
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I will say that I was impressed with both birds. For the second cook it was for my employees that had to work. One of my guys brought up a deep fried turkey so we were going head to head for the best turkey. My smoked turkey overwhelmingly took the win.

I was a bit worried about the bird drying out in the smoker but with the dry brining I couldn’t have been more wrong. When I went to temp probe the breast, it gushed juices when I pulled the probe out and I mean gushed.

I think this is going to be my new holiday tradition.
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Old 11-27-2020, 09:01 PM   #17
food4thot
is Blowin Smoke!

 
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Quote:
Originally Posted by Swine Spectator View Post
All of my turkeys get cherry wood. Perfect flavor IMHO.
I prefer pecan for poultry. And, it smells almost as good as cherry.
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