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  • 2nd try at smoking turkey

    I found a couple of 12.5 pound turkeys in the freezer at work.  They were part of a promo from one of our vendors last fall.  I volunteered smoke them for the small group we meet with at church. 

    First they went into a brine Saturday night.  Then onto the Egg at 325° with apple wood chunks until they came up to 160°.  One took 2.5 hours, the other 3 hours. 

    They came out juicy with just enough smoke and were a big hit with everyone.  Much better than the first try a few years ago.

    Only got a picture of the 2nd one just before it came off the Egg. 
    Thanks for looking. 

  • Re: Periodically basting a turkey? Tenting with foil?

    I don't baste or tent, just put it on and let the egg do the work until finish temp is reached. Pic is of two 12 pounders.
  • Re: Lump in Bakersfield, CA

    Hey B_B, "There also used to be a really cool shop on the corner of Coffee and Stockdale Hwy that sold rubs and sauces (both hot and BBQ). I can't remember the name, but if it's still there that might a another good spot to check out." It is called Prime Cut and has moved to Coffee & Brimhall.
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