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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 11-30-2021, 01:04 PM   #1
TRx
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Default Used the son in law’s electric smoker

I wasn’t sure it would work but gave it a go. I put a 21 pound turkey I’d dry brined with harvest brine for 3 days in his 30 inch masterbuilt electric smoker set to max at 275f. I basted it with duck fat spray. I used a combo post oak, pecan and cherry blend of pellets which worked fine. Results were good, juicy, smoky, but skin wasn’t as crisp as I’d like. Still good turkey though.



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Old 11-30-2021, 06:47 PM   #2
Smokie185
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Looks good!
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Old 11-30-2021, 06:59 PM   #3
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Looks very good! How would you compare the end result to something off your Pitts?
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Old 11-30-2021, 08:50 PM   #4
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Quote:
Originally Posted by rwalters View Post
Looks very good! How would you compare the end result to something off your Pitts?
The Pitts is better and easier. That said it turned out better than I figured it would.
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Old 11-30-2021, 09:11 PM   #5
Stingerhook
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Nice job Richard.
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Old 11-30-2021, 10:21 PM   #6
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I'd call it a success.
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Old 11-30-2021, 10:23 PM   #7
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Looks delicious!
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Old 12-01-2021, 09:01 AM   #8
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Good plate.
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