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  1. hogsmokers69s

    Smoking the Bird

    I think I didn't let it stay at 165 long enough. Breast was good but there was some pink in the joints yo. Flavor is awesome but ended up putting in the oven for a bit, shoulda probed better before I pulled out.
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  3. hogsmokers69s

    Smoking the Bird

    4 Hour Brine no Maple wood but Cherry and Apple instead It's ON!
  4. Smoking the Bird

    Smoking the Bird

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  6. hogsmokers69s

    Smoking the Bird

    Good day YO! 4/5# bird, gonna brine for a few hours with  http://www.smokingmeatforums.com/t/213869/roadside-chicken No spatch this time Then I intend to Beer Butt with a soup can of apple juice at around 225 degrees. Cherry/Apple wood MES
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