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First cook on BGE

onelikearockonelikearock Posts: 115
edited June 2012 in Poultry

Dry rub over night, smoked half of an 8 # oven stuffer at 250
degrees for 3 hours and temp in breast was 165 degrees. Used cherry for smoke.
My 91 year old Mom said she ate too much but could not help it.  Baked sweet potato at same time.

Smoked meat loaf tonight,
Chesapeake, VA


  • BrownieBrownie Posts: 1,023
    nice job, and welcome to the forum.
  • tjtoedtjtoed Posts: 4
    Looks awesome...

    I try and brine poultry for 12 to 18 hours in a solution of water, salt, sugar and herbs from boneless chicken breasts to whole turkeys.  Maybe it's me but I find it helps to create an even more moist end product.

  • onelikearockonelikearock Posts: 115
    Thanks for the good comments
    I have brimed before but this was real moist
    Chesapeake, VA
  • onelikearockonelikearock Posts: 115
    Meatloaf on and smoking
    Chesapeake, VA
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