Smokin: Not a visitor but as a regular I am using your Holiday Brine as we speak. Started brining a 14# fresh turkey last night, will take out and put in the AmeriQue early Thursday morning. Plan on a temp. of 250* and will probe the thigh and set it at 170*, take out, foil and towel and set in a cooler for a few hours. I am going to use 2 oz. of hickory and 2 oz. of apple wood,will lightly oil the bird and sprinklw with Adkins Rub, doctered up a little! Will also coveer in buttered cheesecloth.
I 'think' SmokinOkie wants you visitors to tell us if the info you find here is 'good' for you, not 'goof' for you. I might be wrong though...I have seen a couple of posts that sounded like goof to me.
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