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Smoke Blower
Joined Oct 20, 2010
I have had a 22lb turkey in my freezer since Thanksgiving given to my daughter by her work. I brined the turkey for 10hrs using Slaughterhouse Poultry Brine. I mixed a rub in butter and put under the skin and smeared all over the bird. I used lump charcoal and added hickory and cherry wood chips and brought it to a 325. The bird I had it on a beer can turkey stand adding garlic, onion and brine to the beer. It took just under 5 hrs to reach 170 internal temp. Here are a few pix I took with my cell phone.

 The turkey came out great with just amount of brine and smoke and was very moist.


Legendary Pitmaster
OTBS Member
Joined Jul 16, 2008
Looks good , Fester
  Making me hungry , 10:30pm is not a good time for that , but if it were in front of me , I'd munch on it without any hesitation.

Have fun and . . .

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