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thanks for the replies looks like i'll be going with chef jimmy's way (i've done chicken this way ) was already thinking 225 for 30 min per lb = 12 hours
ok got talked into smoking a 24 lb turkey (friend tried one at thanksgiving and it was so dry they threw it out) never did one i dont want to brine it since i always inject them with a creole butter sauce and mustard the outside usually put it on my grill with indirect heat )
at what temp...
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