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Electricsmokin

Discussion in 'Roll Call' started by electricsmokin, Nov 30, 2013.

  1. I must say my 15 pound turkey I smoked on Thanksgiving was awsome,I did Tips slaughter house brine for 24 hours let it rest 36 hours then dry rubbed with spicy creole and painted it with sweet baby rays smoked for 5 hours at 275 so jucy great flavor and tender.The breast was 180 and the leg and thigh was 165.
     
  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........  

     

    Gary