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It's not a butterball, but it has to be the same thing. Thanks for the response. On the apples and oranges you stuff in the cavity, do you do that for flavor only or do you consume them?

Okay, I'll admit it--I don't cook turkeys that often...so I'm not 100% sure what to do with that plastic thingy that holds the legs together and allows you to lift the bird out of a pan....it's clear plastic and seems to be connected just to the inside of the bird's butt. Do I remove that...

I'm doing the apple brine on my turkey this year. Does anybody have suggestions on what type of wood is best with this recipe? Thanks! Happy Thanksgiving! Smoke on! :wsm:

^^^ THIS! Thanks for the reminder, Dwain!

Is this true? Does it really cause the temps to spike? I always have my wood on top of the unlit. Lesson learned! :cool:

I wish I had a patio but I'm in the market for a job after I just lost mine. :mad: I'm just hoping to survive at this point, but I do wish that I didn't have my WSM 22.5 sitting on a few bricks in the middle of my yard. It sucks working in the grass...

^^^ this!

Those look awesome. Great technique on the ribs -- very similar to my best ribs ever too. Excellent job!

Bob, this is a bit crumbly and dry. I'd suggest it was overcooked. I can hardly cut through the bottom side of the flat with a knife.

No pics this time. I got excited on my first brisket because it came out so good. http://tvwbb.com/showthread.php?40861-My-first-brisket-how-I-made-it-and-photos-too! Next time, I'll be damn sure to turn on the alarm and NO MORE overnight cooks for me. They suck. :wsm:

Thanks for all the posts!! I can honestly say I feel better hearing all this feedback. OP here--The brisket was overcooked. The underside of the flat is pretty tough and the flat is dry, but the point is not bad. A bit fatty, although I trimmed off 95% of the fat between the point and the...

I did everything right setting up my WSM 22.5 last night and then I forgot to set the damn alarm on my ET-732 when the meat hit 195* internal. I set it for 195*, but then forgot to turn on the alarm. I just woke up and the meat was 208* internal. I RAN outside and pulled it off. The point...

This is the precise way I ran my ribs this past weekend. 3 hours at temps ranging from about 240* to 320*, 40 minutes wrapped with brown sugar + apple cider vinegar, and then ~30 minutes back on the heat with a BBQ sauce to finish them up. The 3-2-1 method seems completely off to me. If I...

Yep, it's stuck at about 200* and will not move. Can I clean it and get it working or should I just buy a replacement? Where can I buy a replacement? Home Depot? Lowes? Thanks!

I don't have the time or energy for long cooks. I run it hot and fast.

I, too, have been thinking about starting a catering business on the side. I'm in Montgomery County, MD, in the least business friendly state in the nation. God Bless the liberals...but don't get me started...:mad: Anyhow, a guy on this forum told me the same thing about needing a commercial...

If it helps, here is a thread I started about my most successful ribs ever. Good luck and post pics!! http://tvwbb.com/showthread.php?40523-My-most-successful-ribs-yet-how-I-made-them

If it takes 17 hours to nail it, I'd prefer to just get it edible. I don't have 17 hours to spare.

I know a lot of you have said that 1.5 to 2 hours per lb. is about the "standard" for cooking BB, but I'm just not sure that is entirely accurate. Maybe if you are cooking between 200* to 225*, that would be close. But BB is a very forgiving cut of meat and fairly simple to cook, so I'd...

Never done it before but I think I've read that you should inject and go on the smoker within a few hours (3-5?). If you let the injection sit overnight I think the meat can leak and you lose the injection. I believe that is what I read someplace.