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Smoked a Turkey and Roasted a Turkey for thanksgiving.
The smoked Turkey was a bigger hit, both were wet brined in water, salt, and honey for a whole day, than refrigerated out of the brine for a day afterwards.
Man these were a pain in my butt. They kept looking done, and feeling done. But when I would go to eat them they still felt too chewy. After about 8 hours (after being finished off in the oven because my Coals burned out), they were finally perfect.
They tasted great at the end, but like...
New to the forum, since this is my first time ever smoking anything. Got me a 22.5 Weber WSM over the weekend and tried my luck at a Boston Butt and some Ribs.
I've never had ribs so amazing before. Here are my results:
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