Recent content by Bryan Rockoff

I've been using this for years (since it was posted here) and I can tell everyone that this is the best. I have been told by the family that I better not change the recipe.

I've done half a turkey when I didn't want or need a whole 14 pounder at once. Half will feed 6-8 people depending on how much other stuff you make. Last time I did half, I did a butt on the top (18 hour cook) and put the bird under it for the last 6 hours. Brined using the Apple Cider brine...

I'll try it and let you know. Thanks.

I must have a magic sealer or fridge. Whenever I put some butt or brisket (or anything else for that matter) in the freezer it NEVER lasts a full year. I keep smoking and it keeps disappearing. Anyone got any ideas on where it goes? ------------------

I have successfully done many birds by putting them in the bag exactly the same way you have described. You need much less brine that way. I would suggest that you put some water in the cooler first or you risk the treasure of the brine blowing out the bag. The water outside balances the...

I appear to have accidently slightly deformed one of my bottom vent covers. I think the elastic from the cover got hooked up in the side of the vent and it bent out of shape (away from the dome). Does anyone have any ideas how I can get it back into the very nice form fitting shape that would...

I have done all my birds on the vertical roasters. I think my wife got mine from Lecheners. I take out the top grate and it fits fine. I fold the wings back and tuck the legs into the roaster to keep things neat. I foil the wing tips and leg ends when the thigh hits about 140* to keep them from...

Go for the birds. I have done 6 big birds (as contrasted to those small chicken things others do) in the last 6 months. Yes, I like turkey. The 12-ish pounders were done with the Apple Cider Brine and Oak, and 2 "Three Mile Island Birds" over 20 lbs were done with the Honey Brine due to the...

As a Palm user I can tell you that there are a number of Palm <-> Excel tools on www.palm.com. I have used Quicksheet and it works really great. These things are $20-$40 each so they are a good investment. You can try most out for free for 30 days or so. There are also databases for the Palm...

I just got a catalog from a place called Professional Cutlery Direct (www.cutlery.com) and on page three they have a new dual probe remote thermometer. If I squint at the name in the picture it appears to be by Remote Check. The dual probe unit is $79.99 (#1303-03) and the single one is $59.99...

I haved cooked whole turkeys at a lid temp measured with a cheep Taylor Candy thermo thru the lid vent. I shoot for for a temp of 225-250* and have had wonderful success. I typically go for a Polder thigh temp of 175* and have not had a problem with dryness. I have always brined the birds before...

Well, the bird was a complete success. In fact the end result was not as salty as I had thought when it was sliced. Maybe I had a chunk that was sitting in the bottom of the brine or a piece that was on the un-skinned part that got more exposure. The 165* plateau information is very...

Go to the WSM main page, click on Lets Cook, Select the Baby Back Rib - BRITU listing and there is a whole link on the right side on rolling ribs. I have never done that because I can get about 8-9 slabs on my WSM with the rib racks on the top and bottom; and loading the sides of the racks as...

I just finished my fourth turkey and have a few questions for the experts. The first three I did were fresh, in the 10-14 lb. range and I used the Apple Brined Whole Turkey recipee. They came out great, full of flavor and done to prefection. This time I used the Shake's Honey Brine recipe...

I have a turkey going into the Honey Brine tomorrow morning for a smoke on Friday night/Saturday. Since this is a large bird (>22 lb) I'm planning on cooking it for a 14 hour overnight smoke. I got a box of cherry chips, not chunks. How can I effectively use the chips? Will rapping them up in a...