Recent content by DavidPerts

I did an 18 lb bird over the summer and the smoke time was around 4 hours. The key is to use a thermometer and smoke until the breast is 160 then take out and let sit for 30 mins. The turkey will continue to cook inside reaching a temp of 165 at the breast.

I am cooking a 22lb Butterball on the WSM 22.5 this Thursday. I put the bird in brine last night and will take out Wednesday night and let it air dry for 8 hours. Two questions for the thread: 1) If I air dry do I also need to coat the skin with olive oil to get it nice and crispy or...

Thanks all for responding. I will post an update after Thanksgiving. Have a safe and happy holiday smoke.

Is there any disadvantage to putting a turkey in the WSM before temp gets up to 300? I use hickory/apple wood chunks with the minion method and with the cold weather outside it may take 30 mins or longer to get up to temp. It seems that you are wasting alot of the smoke by adding the wood...

Please help !! The wife bought a frozen butterball for turkey day and to my dismay it has already been brined :( In the past I have done an apple brine with a butter/apple juice injection. Can I brine this turkey the same way except maybe cut down on the salt? Also, I plan to brine for 48...

Put the turkey (20 pound natural butterball) on a few hours ago so keep you all posted. I went to lowes and got a 5 gallon plastic bucket then found at Walmart an XL zip-loc bag (2 feet x 20 inches). Didnt know they were made this big but it fit inside the bucket with the turkey and brine...

Goin to try my first turkey in the WSM 22.5 tomorrow. I will be brining with a recipe found on here and injecting it. I have read different theories as to how long and what temp. These have ranged from temp of 320 - 350 for 3-4 hours to normal smoker temp of 225-250 for 6-8 hours. If...

Just completed my first smoke on the WSM 22.5 over the weekend - 10lb Boston Butt (lower grate), 6lb brisket (upper grate). I filled the charcoal ring full and added 2 chunks each of apple and cherry wood. Used the minoin method with the Weber charcoal starter (must have). I filled the...

Do I need to turn the meats over half way? Also - what internal temp should both meats be when finished? Thanks All !

Hey everyone - my WSM is being delivered today and I am already planning my first smoke :wsm::) I have a 11 pound Boston Butt and 2 8 pound Briskets. Does it matter which goes on the lower and upper rack? Also - can someone tell me how long to smoke these 2 cuts? Thanks !! David

Hello everyone. Just ordered my WSM 22.5 a few days ago from Amazon and waiting patiently like a kid at Xmas. I was debating between the two sizes but decided bigger was always better :) Question for the thread - I have read different articles about prepping the WSM with a couple smokes...