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  #1  
Old 11-25-2015, 06:56 PM
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Default smoked turkey (Paymaster advice)

Paymaster or anyone else with an egg or akorn. Gonna smoke our turkey tomorrow on the akorn. It's around 16 lbs.
Cooking temp, rub, injection advice welcome before I start tomorrow.
Help. Thanks.
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Old 11-25-2015, 07:40 PM
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Nevermind. Found a good thread on it on woodys.
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Old 11-25-2015, 08:05 PM
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Meh. Guess not
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Old 11-25-2015, 08:29 PM
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Thanks for the invite. Can't make it. Happy Thanksgiving
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Old 11-25-2015, 08:47 PM
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Stuff it with ground sausage and go low and slow.
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  #6  
Old 11-26-2015, 02:43 PM
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It came out perfect. The 2 that the wimminz made were barely touched. I smoked mine with pecan wood from the pasture and it was picked to the bone. 350 degrees for 3 hours and it was just right.

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  #7  
Old 11-26-2015, 05:12 PM
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Gator, Here is a link to the Kamado Guru forum. Lots and lots of good information.
http://www.kamadoguru.com/
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  #8  
Old 11-26-2015, 10:28 PM
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Quote:
Originally Posted by Gator View Post
It came out perfect. The 2 that the wimminz made were barely touched. I smoked mine with pecan wood from the pasture and it was picked to the bone. 350 degrees for 3 hours and it was just right.

Looks delicious
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Old 11-28-2015, 11:00 AM
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Looks good!
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Old 12-03-2015, 06:54 PM
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Sorry I am to this late. But looks like you did great.
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  #11  
Old 12-05-2015, 11:56 AM
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Looks great, I've seen guys cut the backbone out and lay them flat boneside down to help cook a little more even...
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Old 12-05-2015, 12:39 PM
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I fried a 13lber for Thanksgiving.

That looks great!!! Going to have to breakdown and buy an Egg or Akorn one of these days
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  #13  
Old 12-05-2015, 09:18 PM
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google sweet tea brine
then smoke it as you did.
thank me later.
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