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Smoke Blower
Original poster
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.
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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