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how long would you guys say, foiled in a cooler? also, what temp to pull it and foil it for rest? plan on cooking it fat side down, then foil and cooler rest fat side up thx for all replies

thanks again guys im going to shoot for getting the cook done close to dinner time..tenting for 3-45 minutes, then carving

just wondering if wrapping tightly with foil and letting rest breast down in a cooler will make the skin less crispy this is assuming i can get it crispy in the first place (my goal)..wouldnt want to steam it back soft and when applying the herb butter do you leave it out to soften (its...

still debating this but Keri's post have me thinking of doing it if i use the following brine recipe..how would you adjust it to account for the bird being pumped?..and how much would you increase the recipe to soak a 20lb bird..thx dp Apple Juice Turkey Brine...

also about how much time for this 20lber? sorry for all the questions but it's been a year since i smoked a turkey i plan on running the bullet as hot as i can get it with a foiled pan

thanks again and a couple more questions if i use the polder in the breast and take it off AT 160, will the whole bird be done? and what about resting the bird..time, position, foil, cooler, etc?

thanks to you all..I'd forgotten how great this site is Doug..thanks and I won't cram it Jim..I will try to make the herb butter since I still have a few days to experiment Kevin..thanks and have a question for you..I am coming to Lake Okeechobee in mid Feb. for 5 days of bass fishing...

have a 20lb. frozen Butterball so no brining can anyone suggest something good to rub under the skin? (im no chef and have never made herb butter before) what is a good overall rub for the outside? what aromatics would you suggest going into the cavity? thx for any help or suggestions

it will go for 6 hours at least

Andy, dont clean it just get a nylon tire brush from an auto place to brush off the flakes for the grates try just wire brushing like on a regular outside grill I used to clean mine like crazy..now rarely

vinegar based all the way

you got a foiled pan under that butt?

would be awesome to smoke a 16lb hunk of pork

Bruce, i have 2 butts just that size ready for smoking..did you do anything special to get them both on the one grate? thx enjoy the Kamado

Doug, i have always trimmed as well and all my butts have been good ..a recent dry picnic got me thinking about this no doubt im going to try this real soon BamaBob..let us know the untrimmed results

mainly talking butts, picnics, briskets have never not trimmed but am thinking of experimenting true that their will be less bark, is that the only drawback? reading thru bbq usa i read where some of the pro brisket cookers do not trim before cooking just interested in opinions and thanks

for wood chunks and lump charcol?..great selection on the kingsmoke website, but have a bbq galore 30 min away (never been) was wondering about the shipping if i go with kingsmoke and get several 14 lb bags..thx

a country with no Kingsford!..thats just wrong heh..have not tried the Weber myself, sorry and good luck

3-2-1 is tried and true..when you foil, spray them with apple juice, and add some brown sugar to them

2 boston butts for pulled pork sandwiches and some homeade sauces