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Decided I needed a smoked turkey fix. Quartered a 15 lb bird and put it in "Duro's Chicken Brine" for 17 hours (overnite). Put it in the smoker at 8:30am and it was done at 12:30pm just in time for the game.
225 degree's for 4 hour's. Turned out perfect.
 

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Looks fantastic Duro, no doubt about it!

I did a turducken yesterday. Only cold smoked it a couple hrs. for flavoring, then baked it slow for about 7 hours. Served last night to the neighborhood with mashed taters and gravy. Good grazing folks, and a lot of leftovers to munch during the football games today.
 

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I've got to stop cruizin' this forum with an empty stomach.. I'm droolin' all over the keyboard.
 
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