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20 pound turkey and ham on the Smokin-It #3

dert

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Started at the brine at 2 PM Christmas eve eve with a combination of brown sugar salt and cure...
 
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SmokinAl

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Looking forward to seeing it in the smoker!

Al
 

dert

Master of the Pit
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Joined Apr 3, 2013
Resting...moved the ham to the SI#3...
 
Last edited:
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