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I guess the rest of my qview didn't post.
I use hickory chips in my charcoal offset smoker. Altough air temps were in the low 30s, it held heat well. Smoked it for 3 1/2 hours to an IT of 165. Then wrapped in foil and rested about an hour.
Sliced it up. Nice smoke ring and flavor. Family...
I smoked my first turkey breast today. Started with a brine of sugar, salt and a few spices. I gave it a 20 hour soak. Pulled it out this morning and coated with mayo before applying my all purpose rub similar to Jeffs rub.
Started smoking just after getting my fathers day gift. Wish I had done this years ago. The most relaxing and satisfying experience I've done. Oh and since June, I have close to 20 smokes under my belt. I got hooked quick.
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