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Recent content by nc landshark
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I started out with two fairly large turkey breasts...one was 7.5 pounds and the other was 9.4 pounds. I brined them both. The maple one was done using Jeff's recipe of maple syrup, Kosher salt, Jeff's rub and water. The other one was brined using only salt, rub and water.
I put each one...
I've got two 7 lb turkey breasts. I'm going to smoke one my usual way and I am going to try Jeff's Maple Turkey recipe with the other. Getting ready to brine them in a few hours. I'll try to post pics tomorrow as things happen.
I just smoked a 7# pork shoulder yesterday in my Trailmaster Vertical Smoker @ 225. It took 14 hours to get to 195. I was hoping for around 10 - 12 hours. I would recommend giving yourself a lot more time than 6-8 hours. I have found that some pork butts are stubborn and take their own...