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Recent content by driwash
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Chubbabubba, I just left it in the smoker and no basting. I was also surprised how nice the skin crisped up. The meat inside was moist and tender. Just got lucky. I did not take a picture of the inside, we started to eat and it was all gone by the time dinner was over. I will have to do...
Thanks for all the congrats. Can' believe my bird made it to the Home Page QView. I am just a rookie at this, just got lucky. But most of all I have to give the credit to the many of you on this site that have posted how-to's. Again thanks.
Tom
Here is my First smoked Turkey, 12lbs of sweet smoked turkey meat. I brined it over night and smoked it for 5.5 hours. The brine was salt, brown suger, garlic, onion and cajun spices. Wife and mother-law loved it. Very moist, crisp skin and in side temp was 170 deg.
I know many of you have...
(I Posted a larger picture of ribs in post below)
spare ribs / babyback ribs, and chicken, 6 hour of pure fun. The family love the smoked meat. Feed 8 very hungry relatives, I think I am in trouble, they are already planing my next smoking section for me.
Sure is great to see everyone with...