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Recent content by nchokie
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Looking to do a practice run as well either this or next weekend. Will look into spatchcocking as well. I guess my only question at the moment is choice of wood and then to brine or not. I'm new to smoking and have only used hickory and haven't done poultry in the smoker yet either.
Brand new to smoking. Got an itch to do a smoked turkey (Go Hokies!) for thanksgiving so I went out and got a 30' MES. Doing a pork shoulder today for some pulled pork. Any tips or suggestions? Already been brining overnight so we'll see.