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FWIW, I left it in and had no problems with it melting or causing me any issues. The only problem I had was my 15lb bird cooking faster than anticipated (3 hours at 350*) and having to 3x foil it and hold it in a cooler for 2 hours until all my guests arrived. Used pecan wood and it came out...

Every year I forget about this clip on the turkey and then I'm confused if it needs to be removed before cooking. This is a hard plastic clip that ties the legs together. Is it just for packaging or do I cook with this attached? The bird is going on soon so all quick answers are greatly...

Just wondering what the most popular wood is used to smoke a turkey on a WSM? Has anybody tried pecan wood? Other suggestions welcome. Happy Thanksgiving to everybody!!

So? How did it go? Speaking for those who donated and are anxious to hear how Steve and his family are doing, we'd love to see some pics and get an update! ;)

This is the most detailed video I have seen done by Aaron Franklin or otherwise on how to clean your brisket before cooking. Just thought I'd pass it along for those who are interested. Smoke on! :wsm:

Donation made. Great idea Chris. Hopefully the following will not be pulled down as "inappropriate" on this forum: "Bear one another's burdens, and so fulfill the law of Christ. Galations 6:2 "

He put them into the oven to continue cooking I believe. This thread reads like a good novel! I'm turning pages and not wanting to put down my monitor. ;)

Thanks. I'll give prime a try. In Wimberley, you're not far from his place. You should drop by sometime to see what you think. They're selling out every day. http://gebbysbbq.com/

OP Here. Let me add to this discussion. First, thanks for all the responses. This indeed is quickly turning into a great thread! :cool: My buddy who owns a new and successful BBQ joint in South Austin tells me that he buys only prime packer briskets and will never buy a choice brisket. He...

I read a lot of posts on here that tell is like it is: "The meat is done when it's done." "Cook until probe tender." "Internal temps do not matter, what matters is whether or not the meat passes the probe test." "The probe should pass through the meat like a hot nail through butter." But...

No, I think I agree with you on this one. I think the Blue K burns longer too. I like Stubbs. Very clean and I never hesitate to use it, but I do prefer K Blue.

I figured it all out. Never mind. Thanks. You don't fold that adapter (so embarrassed)....that sheet of metal is to hold the DigiQ DX2 on your WSM 22.5. If you go to www.bbqguru.com, they sell the "missing" adapter for $20.

Thanks for the post, Al. Do you happen to know if the tubular adapter that attaches to the vent hole is supposed to be included with this contraption? The whole set up cost about $300 which is a hell of a lot of money to have to just through so many hoops to get it to work.... I appreciate...

This is the best video I have found on Youtube that shows how to use these units. Right around the 5:10 mark you can see where this guy attaches his Digiq DX2 to his Weber, but he never shows how to connect the adaptor to the WSM in the first place. That's the step I am missing. Here is the...

As the title implies, I have a new Digiq DX2 unit along with the Pit Viper blower unit to use with my WSB 22.5. The Digiq DX2 unit itself does not seem too difficult to use, but for the life of me I cannot figure out how to fold / bend the metal sheet that becomes the adaptor for the Pit Viper...

I pulled the brisket at 5pm after 7-1/2 hours. It probably could have used more time, but it was pretty good nonetheless. My briskets have always cooked in the 7 hour range, even a 17lb one like this one. No wrap. Interior temps were up to 215*. I was afraid the point would get firm before...

Brisket went on at 9:30am so it's approaching 7 hours. Weighs 17lbs. The point feels done based on test with long metal prod (soft like butter), but the flat has not reached this softness yet. Internal temps range from 190s to 210*. Think I should pull it?

Yeah, those thoughts had passed my mind. I'll have to check into it. Thanks for the comments. Does anybody else have a Charbroil gas grill who would not mind taking a quick look to see where the tip of the ignitor is located in relation to the gas paddles and flames? Thanks!

I recently repaired my gas grill by replacing most of the interior parts, including the ignitor unit. The ignitor tip obviously must be positioned near the gas "paddles" inside the unit so the spark will ignite a flame. My ignitor tip is positioned over the back corner of the paddle directly...

I have been using my Thermapen now for several years and have recently stopped trusting it because of wild discrepancies in the indicated temperatures. Before you say to check the battery, there is nothing wrong with the battery I assure you. For example, I cooked bone-in pork chops the other...