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You are a kind soul, I'd be putting that bounty in the freezer for myself! This is one of the few things that I haven't smoked yet, you've given me the motivation!
To expand, I rotated the birds from left to right and I spun the birds 180 degrees once. I also followed Jeff's tips from his latest newsletter by stuffing the garlic butter (about a pound per bird!) under the skin. I think I'll try the ice trick as well as injecting some melted butter or EVOO...
Hello, guys and gals. It's been a while since I've posted. Actually haven't been smoking as much as I'd like. I'm about to have a lot of vacation time, so that will change!
I've been nominated (again) to smoke turkeys for family thanksgiving. That would be 2 turkeys, one for my side and one...
Try putting a piece of lump or a briquette in with your wood chips and see what happens. That worked for me on my MES. But, I went back to a charcoal smoker for this exact reason. I believe there is better flavor that way. Everyone has their own preference...
I plan on pulling the beef around 135* IT. Here it is soaking up a beef rub that I found on this forum. I brushed a very light coat of spicy deli mustard for the rub to stick to. I am out of the plain yellow, so what the heck.
Here is the butt getting all happy. I am also out of plastic...