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Easter Smoke

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I fired up the Ugly Drum Smoker and going hot and fast, perfectly cooked a 22# turkey and a Pastrami Brisket. I soaked the brisket around 14 hours, changing the water every few hours, to draw out the cure. I made a rub for the bird consisting of salt, pepper, garlic, bay leaves, sage, thyme, parsley, basil, cumin, coriander, paprika and marjoram. I topped off the brisket with coriander, cumin, paprika, cayenne, chipotle, garlic, and pepper. The turkey is for dinner and the pastrami is for lunches next week.

I used Royal Oak lump charcoal with 2 fist sized pieces each of pecan and apple wood.




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