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Turkey and Pheasant smoke

post #1 of 2
Thread Starter 
Just did this last night.
Brine both the turkey and pheasants for about 20 hours.
Then used my rub.


Lump charcoal and apple wood chips. Ran between 250 and 300. Finished in about 4 hrs.



They were for customers so I didn't get to try. Waiting for their feedback.

I did a turkey breast for someone earlier in the week and got to have some of that. I added some of my rub to the brine and it really got the rub into the meat. Was awesome.
post #2 of 2
Thread Starter 
Was my first time ever doing pheasant but I think they will be pleased. They felt pretty tender.
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