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Oops
Forgot to finish this! lol
Lucky for me. The napoleon 3/1 breaks down into a charcoal grill. So i pulled the chicken out at 165, let it rest for an hour
I broke the smoker down to gill size and put the lid on it
I broke the chicken down and grilled it all to get some crispier skin for about...
Brined chicken for almost 24 hours
Rinsed it off.
Slid a little butter under the skin where i could;)
Added rub. Where rub wouldnt stick, i added mustard and rub;)
Kilkenny was my beer of choice, i filled 1/2 an empty bud can with kilkenny (fyi)
On the napolean 3/1 charcoal smoker, water pan...
Smoke got a little heavy at the end! lol
Easily the best turkey and meatload ive ever had
The guest we had over couldnt stop eating and talking about it
Everything I did, I learned off this forum. I just started using a smoke a few months ago
I cant thank the members and mods enough!
Turkey is currently resting after 2.75 hours hitting 165. The cook temp was 210-230
The meatloaf is has 4 degrees left to cook before i pull it off
I should mention, after 1.75 hours i wrapped the turkey in foil with a dash of apple juice and bourbon and left it till it finished
Turkey on the bottom rack with maverick dual probes
Meatloaf on top rack
Im using a napoleon charcoal 3 in 1 smoker
Water pan has warm water and the herbs from the brine
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