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Old 12-17-2019, 12:21pm   #41
Cybercowboy
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Dang, I need to start selling/shipping my products if I can get that kinda money.

This Saturday I am smoking six turkeys, two hams, three chubs of bologna, and four slabs of ribs.
For Thanksgiving I did the same turkey recipe (turkey cut into several pieces, seasoned, and cooked) one in the oven on Thanksgiving, then another that I smoked at a pretty good temp (like 375) the next morning for a Friendsgiving thing at a friend's parent's house. The hostess had a turkey she made, and I almost felt guilty because the crowd devoured my smoked turkey before they even touched her dried-out, bland, anemic-looking turkey mess. Having done the turkeys in pieces, I must say I'll never go back to a whole one unless someone asks me to. It's so much easier to do it as two leg/thighs, a whole breast, and two wings. I used the back for making stock, along with some chicken wings. Since the breast is best cooked to 150-155 and the thigh/leg to 160-165 you literally can't beat that method, plus an overnight dry brine in the fridge will give you a very crisp skin that won't sog out as the turkey rests. Oh, and it cooks like twice to three times as fast as doing a whole one. I think my 13 lb turkeys each took about 70 minutes or so.
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Old 12-17-2019, 11:15pm   #42
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Originally Posted by Dixievet View Post
Dang, I need to start selling/shipping my products if I can get that kinda money.

This Saturday I am smoking six turkeys, two hams, three chubs of bologna, and four slabs of ribs.
O/T: Is there a decent inexpensive smoker for occasional DIY'er? Maybe just one rack of ribs, chicken, etc..every now and then.
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