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I assume a turkey breast would need brining just like a whole turkey before smoking? Is this true? Thanks

Smoked my first turkey with the help of this forum and using the apple brined method. Then used it to make some pretty good gumbo.. Making turkey stock: Turkey and andouille gumbo: Thanks for all the great advice on this forum!

How many of you use a rub after brining vs no rub? Curious about opinions on this. Thanks

Is there any point to injecting a turkey after brining it? Thanks

Is there a difference between "Loin" and "Tenderloin" when it comes to pork? Thanks

I found some top round already sliced up fairly thin in the grocery this weekend and decided to do some jerky. I marinated overnight in teriyaki, Worcestershire, black pepper, brown sugar, and a little Tabasco smoked chipotle sauce. I smoked it on the WSM for about 7 hours at an average temp of...

I have been wanting to try smoking without water and without wrapping in order to improve my bark. It turned out to be the best smoke I have done. My guests thought it was great too. The Rub 9 hours later Pulling Made my own BBQ sauce too...been tweaking it for a while.. little too tangy...

I just bought a cheap tile looking pizza stone and decided to give it a try Saturday night. I used the store bought pizza dough and fired up the grill to preheat the stone for about 20 minutes. I put the dough on there and in no time it started to burn. In the end I ended up with a very burnt...

I am planning on trying out some beef jerky this weekend and want to keep it lower than normal like around 140-150 degrees. I normally light up 30 briquettes with Minion method when doing pork and brisket temperatures. Is it just a matter of lighting less briquettes and closing off vents more to...

I have been doing small brisket flats lately which have good flavor and are tender but no good bark. These are small as in 3-4 pounds and I have been foiling them at 165 degrees and this past weekend I used butcher paper hoping to increase the quality of the bark, but it didn't happen. I have...

When wrapping with butcher paper at 165 degrees, can I safely wrap the butcher paper wrapped brisket with foil when putting it in the cooler after taking it off at around 200 degrees? Or should I remove the butcher paper and wrap in foil for the cooler? Thanks!

I have been applying the brisket rub the day before smoking but since I found out that using some olive oil helps the bark, I was wondering if I can apply the olive oil and rub the day before and let it sit in the frig, or should i apply it all right before putting it on the smoker? thanks

I just started smoking a few months ago with my new WSM and have done ribs, beer can chicken, pork shoulder and brisket. Last week I did a small 4.5 pound brisket over 7.5 hours and let the thickest part of it get to 188 degrees and took it off and double wrapped it and put it in a cooler. It...