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Butterball turkeys are injected with a brine solution. If I was a betting man, I would guess those holes are from some type of mechanical device that injects the turkeys in the breast at the factory with this solution.

Don't worry Ken, that brownish/rusty color on the inside of the lid is normal. With more use it will be replaced with a nice shiny black color. As for the ribs, when I do baby backs I cook them 2 1/2 hours, foil them for an hour (maybe an hour and fifteen minutes) then out of the foil and back...

Winning the comp will help you recoup some costs.:) Good luck!

I use 3 charcoals, Stubbs mainly for both at home and competitions, then RO Chef's Select, and Kingsford BB. I will buy the Kingsford when it is on sale because I just can't beat the price and it's good for grilling at home for burgers, dogs and chicken and stuff for quick meals when I don't...

It came in the package with the belly, maybe use it as a test piece after smoking; or just fry it up after curing to see how the salt taste is.

[/URL][/IMG] 6.68lb. hunk fo pork belly all trimmed, came with the skin off. [/URL][/IMG] Dry cure made with Tenderquick, brown sugar, cracked black pepper and a little granulated garlic. Now the wait begins.

15.76lb'er, brined with Oakridge Game Changer for 24 hours, then rested in the refrigerator overnight, injected with melted butter and rubbed with herb butter, sea salt and black pepper. Smoked on the WSM for 4 hours using apple and cherry wood. This was a Butterball turkey with an 8% solution...

If you're cooking on a WSM, my tip would be, DON'T chase temperatures, if you want to cook at 250℉ and your cooker drops to 244, don't worry about it. Or if it goes up 258, don't worry about it. 5-10 variances in temp won't hurt your cook and you'll stay sane a lot longer.

I just foil the empty water pan and catch the drippings in there.

I use this now in rubs and in wrapping ribs, when I do. http://www.dominosugar.com/sugar/brownulated-sugar

I pull when the breast is 155℉ and the leg/thigh is at 170℉. Then I loosely tent with foil and let rest 20-30 minutes. Carryover cooking will take it to 160 at least.

I have been doing our Thanksgiving turkey on my WSM for years and have always used the top cooking grate. Several videos that I've seen on YouTube, however, show folks using the middle cooking grate. Just out of curiosity, which grate do you use? and if you've used the top grate before and...

Might I suggest you check out the TURKEY TALK section of this forum. There you will find 18 pages of conversation on smoking/grilling turkey. I would also suggest you read the COOKING section of the forum for more information on turkey.

Nice looking money muscle you got there.

Was at a BBQ competition on Saturday and one of the neighboring team's cooks dropped one of his two racks of cooked ribs on the ground about 20 minutes before turn in. Talk about hearing things coming from someone's mouth. LOL

Here's one from Alton Brown, gets 120 5-star reviews, doesn't use dried navy beans but I'm sure you could substitute. http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe.html

That tuna has to be way past well done at those temps.;)

http://www.lowes.com/pd_543480-61961-20834.0_0__?productId=50146614&Ntt=hot+water+heater+pan&pl=1&currentURL=%3FNtt%3Dhot%2Bwater%2Bheater%2Bpan&facetInfo= Go to Lowes or Home Depot and get a hot water heater pan. Gives you a place to set the lid down on and also the center section when needed...

It's true, legally you can not drink in Lynchburg. The times I have been down to the Jack, however, if you keep all your adult refreshments in Red Plastic Cups and any open containers out of plain sight, no one will bother you. If you keep open bottles of Jack Daniels on your prep table, or...

Enrico, you're probably right. I had intended to vent the the foil packet before separating the point and flat, and I did, but not for very long. I separated them then wrapped the flat and put it in an insulated food bag to rest. I think, perhaps, maybe, I let it rest too long (2 hours) anyway...