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smoke ninja

somebody shut me the fark up.

Batch Image
Batch Image
Joined
Jan 3, 2014
Location
Detroit michigan
Another year another turkey cook in the books. I spatchcocked and dry brined with harvest brine Monday evening. Wednesday night I removed the plastic wrap to air dry. Cook was on the pit boss at 350 with the bird placed on a rack rested on a pan of aromatics for the gravy stock.

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I pulled when the breast was 150, carryover took it a bit higher. The legs were up over 170, something I like about spatchcocked birds.

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My typical carving. Sliced white meat pulled dark. Drums and flats left intact

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My plate. This is our standard lineup for the day. If someone wants something else they better bring it

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The baby even ate some turkey and she isn't a big fan of meat. Bruno waited patiently for something to drop

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Happy Thanksgiving!
 
Good lookin' bird. Judging from the little one's back-hand fork, looks like it tasted good to. Well played.
 
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