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Posted on 10/30/14 at 11:32 am to therick711
I brine mine for 24 hours, then inject with creole butter. put a little dry rub on it and into the smoker it goes at @ 250-275 for 4-6 hours depending on the weight. I spritz/baste it with butter and apple juice once an hour. It is the BOMB!!!! and I'm not a big fan of turkey.
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