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smoking a turkey
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<blockquote data-quote="snow" data-source="post: 138007" data-attributes="member: 1056"><p>All good points,dry rub?everyone has a fav,I use "slap your momma" Cajun rub,brine for 24-48hrs if possible,if not no big deal,I'll inject the bird with a hot garlic butter from the inside cavity otherwise if you inject through the skin the juice will flow out the needle hole (tried it),small group of folks or alone I'll spatch the bird in half completely,pecan,cherry or hickory are my choices and used them all,Doin a small jake that was having his way with one of my goose decoy's last month10lb'er maybe,should be perfect for the weber rotissory</p></blockquote><p></p>
[QUOTE="snow, post: 138007, member: 1056"] All good points,dry rub?everyone has a fav,I use "slap your momma" Cajun rub,brine for 24-48hrs if possible,if not no big deal,I'll inject the bird with a hot garlic butter from the inside cavity otherwise if you inject through the skin the juice will flow out the needle hole (tried it),small group of folks or alone I'll spatch the bird in half completely,pecan,cherry or hickory are my choices and used them all,Doin a small jake that was having his way with one of my goose decoy's last month10lb'er maybe,should be perfect for the weber rotissory [/QUOTE]
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