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Thanks James! Not worried about the skin, we cut that off before serving since no one is interested. I just thought the butter would add some extra flavor/moisture. The mayonnaise is interesting though. It sounds good!

Hello again! One more question for everybody - What are your thoughts on rubbing compound, or even plain-unsalted, butter under the turkey skin? If it's brined and smoked, is it really worth it? It sounds like it would add extra flavor, but I'm hesitant to mess with the flavor and the turkey...

Hi Jim. It was actually a fully natural, free range, fresh turkey breast from Whole Foods. Now that I think about it though, I don't think I converted the salt ratios correctly since I used pickling salt. So that plus a combination of too much smoke was probably what did it. I can't wait to...

Thanks all! I appreciate the input. I will cut down on the amount of wood used for sure. I'd rather have it under-smoked but still roasted as opposed to over-smoked.

Thanks Chris! I and 99% of the others liked it last year. I guess there's just no pleasing everyone :) I will be dialing back on the smoke wood though as it did end up being about 5-6 fist-sized chunks of cherry.

Hi all. One of the comments I heard about the turkey breast I smoked last year was that it tasted "hammy". It turned out well and everyone loved it, but is there a way to avoid it being "hammy" tasting? I used the apple juice brine from this site under the bone-in breast section. I had a 7lb...

Hello all! 10 days and counting :) I am planning on smoking using the famous apple brine recipe this year (http://virtualweberbullet.com/turkey6.html) but it is intended for use on whole turkey and I have a 7-8 lb bone-in turkey breast. Would I still need to brine for up to 24 hours, or...

Baking soda is usually used when there's other acidic ingredients to make it bubble and also to mask the bitter taste. Baking powder already has baking soda in it, along with an acidic incredient like cream of tartar so the taste of baking powder ends up being more neutral compared to baking...

Whole Foods is taking orders now for free-range non-enhanced bone-in and boneless breasts and whole turkeys. I smoked one last year with the apple brine and was asked to do an extra one this year for everybody :)

I bet you're right. They were probably just thrown off by the bright red color of the paprika thinking that was the cause. It's probably a combo of the black pepper and cayenne. I'll play around with those :) Thanks!

I know! I was hoping at least for a "delete post" option. Anyway, I think the biggest complaint is that anything true pepper-based gives them heartburn (bell peppers, dried peppers, jalapeno, etc). I could just leave it out altogether, but I think it would be missing something at that point...

A Substitute for Paprika? Hey all! I've been making the Mr. Brown pork shoulder recipe for a couple years now, but I'd like to try to modify it a bit. A couple family members have been saying that they don't like too paprika, which the Mr. Brown rub has a lot of. Do you know what could be...

Thanks again, I appreciate it!

Thanks Dave! Should I take it out of the foil and wrap it in Saran wrap and then again in more foil to let it cool, or just tent it loosely in a pan to let it cool? Also, does it need to cool to room temp before the fridge or is that too much time in the danger zone?

Hi All! A wrench was just thrown into my plans and we're not having dinner tomorrow until 5:00PM and I was planning to have brisket ready by 1:00! My question is, can I cook until probe/fork tender tonight (high heat method) and put it in the fridge to reheat slowly tomorrow afternoon about...

The foil/towel/cooler approach sounds like the best option. Thanks everyone for your input! I'll try to remember to post some pics :) John

Thanks guys! I have the sense that the consensus seems to be to foil it for juiciness, but the midnight cook recipe on the Virtual Bullet site doesn't seem to say anything about that. Would cooking time be more predictable without foiling since heat tends to build up while it's wrapped?

Those look amazing. I'm sure you'll be asked to cook those again and again :)

Hello all! I was planning to do a full packer brisket on the 18.5" WSM this year for the 4th of July. The problem is that I have to leave for about 3 hours during the cook (9:30 AM to about 12:30 PM). Is there any method of cooking a brisket that would provide a window of opportunity that...

Thanks all! I need to get a good pair of slip-on shoes for constantly going in and out of the house :)