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firet time turkey and not first time thighs

post #1 of 7
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Doing a turkey for the first time today. Got a nice 10 lb that I spatchcocked and brined for 24 hrs. Brine had salt, honey, Brown sugar, lemon, thyme, rosemary and pepper. Put the thighs in there just for the hell of it for about12 hrs. Smoking over hickory at 275 on my new braunsfell stick burner. I'll try and keep some q view coming
post #2 of 7
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post #3 of 7

:popcorn:beercheer:

post #4 of 7
Thread Starter 
Two hours in...I'm sitting at 136 it. About to throw on chicken thighs
post #5 of 7
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post #6 of 7
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post #7 of 7
Thread Starter 
Both turned out exceptional. 4 hrs on the turkey and 1.5 on the thighs. The turkey skin was a little darker and burnt tasting so we tossed it to the side but the meat itself was just absolutely amazing. Definitely doing it again.
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