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Cheese and Turkey!

Brisket_Fanatic
Brisket_Fanatic Posts: 2,884
edited December 2014 in EggHead Forum
With the in-law family Christmas coming up in 2 weeks I thought I would bring stocking stuffers with some smoked cheese. Got several but the one I'm anxious to try is the horseradish cheddar. Cleaned out the large and put the lit amazen smoker in the bottom with oak pellets. It was 32 degrees outside today and with the stone between the cheese and pellets it was 43 inside the large. Got the smoke rolling and put in the cheese. imageimage After two hours, rinsed the cheese, dried and into vac bags to mellow out until Xmas. image The turkey is given to employees of the company and since we're never home die tday, thought we'd cook it up for lunches this week. Just dusted with Elfster gift Everglades rub and into the large with leftover oak pellets and 350 indirect on a V-Rack with a bottle of chardonnay in the bottom. image Pulled when thigh was 180 and breast was 167. image This is why you don't trust the pop up thermo that comes in the bird. image Let it rest 20 minutes and temp went from 180 down to 154. image Juicy white meat! image This is going to be some incredible lunches this week. Have a great week everyone!

NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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