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Thread: Let's see those birds!!

  1. #11
    TVWBB Super Fan Steve Porter's Avatar
    Join Date
    Dec 2012
    Location
    Baraboo, Wisconsin
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    349
    We did a 13lb bird on the rotisserie, I pulled it at 168 degrees and foiled it and left it sit on the counter for 2.5 hours. It was still hot when I carved it up.
    Steve- "say, what's that I'm smelling?" Smokey Joe Platinum, Genesis 1000LX, 18.5 WSM, O-Grill, Weber 26.75 OTG

  2. #12
    TVWBB Pro
    Join Date
    Sep 2009
    Location
    Louisiana
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    679
    This was my Christmas turkey. Dry brined a non-injected turkey from Whole Foods. Used a mix of wood, mainly cherry. It turned out real nice.

    The secret to barbecue is sitting around doing nothing. No wonder Im great at it. Homer Simpson

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