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i wouldnt stop the cooking process.. maybe kill the fire and get it down to 150 to slow down the process .. better to be done early and keep it warm and moist, than trying to get up another 20 degrees in an hour because your guests are about to start eating.
So ive been told to spatchcock this year by a few folks here and in RL. Ive also been told it shortens cooktime greatly. However for this thanksgiving production my timings need to be close to perfect. I usually smoke a round turkey 40min per pound @ 250. If i brine it. about 30-32 minutes per...
i am familiar with the technique, but I've never done it to a turkey before, so i am not sure how comfortable i am with trying something so new for such an important meal. I usually smoke my turkeys, brined, at about 30min per lb. how fast does butterflying it speed up 165?
So my wife just bought me a smoker at the worst possible time, a week before thanksgiving. I usually like to mess around a few times on the smoker before doing a big production like thanksgiving, but she bought it so im not complaining.
Its a limited edition Brinkmann Trailblazer Horizontal...
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