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Pretty bird!
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asagers
Posts: 18
17 lb.'r took 3hrs @ 325-350 degrees. Brined for about 16 hours in a mix of water, salt, honey, molasses, soy sauce, thyme, sage, garlic, and red pepper flakes. Smoked with 50/50 cherry and pecan chunks. Came out so juicy and the brine and smoke gave it such a good flavor.
Comments
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Fantastic looking bird!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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What a beauty!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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