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Recent content by ttown
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I'm new to smoking so I have a rookie question. Everyone agrees that the meat will continue to cook after it's out of the smoker. So when you discuss 165 as being done, is that when you take it off or do you take it off earlier and let it rise to 165?
I am trying to figure out the best way to store a turkey for Thanksgiving if I'm smoking it on Wednesday. I plan to brine it Tuesday night, smoke it all day Wednesday, then eat it on Thursday for Thanksgiving.
Does anyone have any suggestions to storing it over night and then reheating on...