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Hey Selli,
Here is what I did for my 13 pounder on my Masterbuilt electric.
I wet brined for 24 hours, but I'd definitely rinse the dry brine off and dry the bird in the fridge or with a hair dryer as best as possible.
I cooked breast side up @ 225 using Apple wood. Just put it on the rack...
I just completed my first smoked bird as a test run for TDay and it was, without a doubt, the best tasting turkey I've ever had! Here are my findings.
13lb bird took a surprising 9 hours to reach 165IT in breast @ 225 degrees. Maybe because I had a foil drip pan in rack below?
Used Apple wood...
I've deep fried a number of birds and never thought of that..... I don't see any reason why not aside from the mess factor of an oily bird laying around while the cooker heats up.
Hi all,
I bought a 30" with window last June and had exactly 5 successful smokes (ribs & chicken). Last weekend, I went to smoke and the sucker was DOA - no power, no 'beep', no lights - nada. Customer support was helpful and had me cut the power cord, remove the data-plate and send both in for...