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What have you been smoking lately?


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I went to 170F and did not use a brine. Most turkeys are pumped full of water and salt so they are practically pre brined. I wish they weren't though. I think the solution makes them come out almost watery.

I would make pastrami out of a wild turkey, but that's just me. You could just smoke it if you wanted.

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Two weeks ago I smoked 14 pounds of cheese for the summer months, I know it won't last so I might have to smoke some more today....... Decided last night to pull the trigger on a Green Mountain Pellet Grill too, this summer, the neighbors will be Envious for sure

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