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<blockquote data-quote="Popeye" data-source="post: 12844" data-attributes="member: 148"><p>Here's my recipe</p><p></p><p>BRINE: </p><p>2 gallons water </p><p>1 1/2 cups canning salt </p><p>3 tablespoons minced garlic </p><p>1 tablespoon ground black pepper </p><p>1/4 cup Worcestershire sauce </p><p>1/3 cup brown sugar </p><p></p><p>Brine 10-12 hours. Smoking time was just about 10 hours (11 lb bird). Average smoker temp was 210 to 225 degrees. Used Hickory chips </p><p></p><p>One word: </p><p></p><p>DELISH</p></blockquote><p></p>
[QUOTE="Popeye, post: 12844, member: 148"] Here's my recipe BRINE: 2 gallons water 1 1/2 cups canning salt 3 tablespoons minced garlic 1 tablespoon ground black pepper 1/4 cup Worcestershire sauce 1/3 cup brown sugar Brine 10-12 hours. Smoking time was just about 10 hours (11 lb bird). Average smoker temp was 210 to 225 degrees. Used Hickory chips One word: DELISH [/QUOTE]
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