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I really want to do a turkey breast but I haven't bitten yet. Still stuck on pork butts and doing my first brisket this weekend. But this thread jazzes me to look towards a turkey breast smoke real soon!!!

Anyone bite on this? I just bought another ET-73 (proudly through the Amazon hook with TVWBB) and hopefully it will arrive for my ISDC.

OK, I'm definitely in the minority. I had a really good friend say that you should make pasta while listening to opera or classical quite loudly. Well, that doesn't fit smokin'. I can appreciate a lot of folks here ... some of the beverages and musicians are OTH (off the hook). But ... when...

Russell, As you can tell, folks are going to answer you in the vein that they best understand ... their own taste buds. I think I'd take a bit of some of the latest threads and say offer different sauces (vinegar, tomato, ... OK is there another?!?!?), but do not take any offense if folks just...

Of course, Jim Minion has the definitive say here: get to know your meat wholesalers and processors. I finally found that my Sam's Club started carrying whole briskets (called packers here) as well as the flats. For $1.38/lbs I couldn't pass it up. This is because I continued to say (re...

I'd echo Bruce's comment on thermoverkill. I use a bi-metal dial candy in the top vent, a Maverick ET-73 for the pit/meat temp on the top grate and an old Polder for the bottom grate temp. I've run out of battery juice before and was thankful I had the lid thermometer and had become familiar...

Jim, You may want to search some of the existing discussions -- there's been many informative and even entertaining threads. Me, personally, it goes into a steam table pan and folks can have it any way they'd like. Bun, plain, with coleslaw. But mine is quite spicy and full of vinegar.

How 'bout we buy it from Amazon through Chris' site and have him benefit from it? I hope this URL post works ... TVWB Shopping Page Look for the ET-73 on this page. I need to re-buy mine (an interesting and somewhat humorous (to others) story).

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dennis T.: Kevin and Jimbo ... I'll look for some vinegar sauce. Not sure if the neighborhood grocer will have any ... Jungle Jim's is good, but it's a...

I've done pulled pork quesadillas many times, but now I've got a new one -- pork tamales! I can see that on the near horizon for the table.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: A vinegar sauce for the PP is a must--well, perhaps not a must for everyone, but good to offer. It works so well and I find often that people...

Dennis, Dale covered it all. Too low is to much evap to get the meat to break down. I foil also at the end and use apple juice, jalapeno jelly and a couple of shots of bourbon (all heated) mopped over them just prior to sealing. I foil mine for an hour, but have been known to just dig right in.

Low and slow is the goal, but I just had 16 lbs of pork shoulder that chewed up a ton of fuel because it was blowin' 15 - 30 mph and I have no shield (my next mechanical endeavor). So, I had to pull way short of the 1.5 - 2 hrs per pound. It was good but not the same texture of the pork that I...

Sound like maybe the end of the cook was too low and the collagen didn't break down correctly. I call it "Chubby Checker Ribs" ... they gotta do The Twist before they come off the grill. Rippingly hot, but the bone still has to twist -- no amount of meat shrinkage along the bone will do...

I'm a displaced North Carolinian, so my vote for pork butt is naturally assumed. Do a couple of butts and make it a big event ... two 7lbs shoulders ougta burn a big hole in 18 hours. Then, through the magic of WSM, smoke, rub, and love of Q, you'll see something on the other side that will...

I'll chime in: I use pecan, apple, oak, and mesquite (in that order). I can definitely tell the difference without rub (like grilling). With rub (like pork butts or tri tips) its less obvious I think due to the spices. I use oak & mesquite on beef and pecan and apple on everything else. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: Pull the water pan and open the vents and let the pit burn the fish out, will ash the grates and is pretty easy to clean. Jim...

If I wander back to the topic, I would guess that a wad of conductive material stuffed into the inside of a chicken would certainly do two things: 1) Promote heat transfer metals all promote heat transfer and, with the liquid heat sink inside, will heat and transfer the air temperature better...

My first reaction was too judgemental, so I'll let that go by without comment. Hmmmm...nope, I'll pass.

I agree with Jim Babek in that ribs aren't Spam, so they all cook differently. I cook them to the "shrinks on the rib" and "bone can break free of meat" stage. I've yet to pull three rib racks at the same time, but maybe I'm the 'geek'. It's done when it's done and not before and too late...