14.5# cured turkey just hit the MES 40

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It should be good.

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Happy smoken.

David
 
I put it in a smoking sock/bag. It makes for a great presentation when done. No marks from the racks. As far as how do I hang, I use a 7/8" dowel rod that's sat on the top of the grate bracket.
 
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Taking on some color, switched from hickory to pecan. Maverick in breast is at 128 degrees, probe in thigh is 134 degrees. MES is running @ 235. Seems the upper area of the smoker is a bit hotter and that works out nicely. by the time I get the breast to 160, the thigh should be 170 or so.

 
Y'all are using the word "cure". Is that the same thing as a "brine"? I always thought a cure actually made meat eatable without having to cook it.
 
Cure and brine are different.

The cure will give the bird a different taste.
 
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Cure is used to make bacon, ham that kind of stuff. Even though the meat is cured you still have to cook it.

A lot of people cure poultry for a different taste.
 
Use the search bar. A lot of info on the 2 subjects.
 
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