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If you want to play it safe, just cut down the amount of salt you add to the brine. Folks can always add salt to their taste at the table, but you can't undo too salty.

I've not done this yet, but am planning to next Thursday, so I'll let you know the outcome. Normally, I do try to collect the drippings to make gravy, but I've got several quarts of turkey stock in the freezer (made from the carcass of last Thanksgiving's turkey) to use for that. EDIT: I'm...

Most "juiced" turkeys are enhanced with a solution that's mostly water and salt. You can still do a brine to introduce some additional layers of flavor. When I've done that, I just cut down the salt in the brine. My typical brine (for a non-enhanced bird) would include 1 cup of kosher salt; I'd...

Excellent choice! The vast majority of recipes out there are written for a 12" standard/shallow oven, so it's really the best place to start. In time, you'll probably add others for more versatility. I currently have 4 camp ovens (12" standard[6qt] & deep[8qt] [Lodge CI], a 10" standard[4qt]...

Some in my family (my FiL in particular) doesn't care for the smoke flavor on Turkey; well, at least not on Thanksgiving. To keep him happy, we prepare a separate turkey (or sometimes just a breast) in the "traditional" manner (in an oven, basted with butter until it's dry as the Sahara and...

Alton Brown thaws (from fully frozen) in the brine, so it's a legit way to go. I did it two years ago for both Thanksgiving and Christmas; worked great. Last year my wife started buying "organic" turkey from the local grocery; they're never frozen, so no need to thaw, otherwise I'd still be...

It will probably take a bit longer for the WSM to recover after you add all that cold meat, and it might use a little more fuel as a result, but it shouldn't be a drastic difference. Also, it would probably be better to put the breasts on the upper grate with some foil under them (to prevent...

Have not tried a Whole Foods bird, either unbrined or brined, so I can't talk authoritatively about them. I can say that if you brine, you shouldn't need to inject as well. If you choose to, I'd suggest keeping the salt content of the injection low. Since a lot of injections start with butter...

I've been meaning to try these. Out of curiosity, I assume that recipe makes one, but how many people does that typically serve (as a dessert or snack)?

My usual meat source (BJs Wholesale Club) used to have shoulder clods, then switched to chuck rolls. The best pulled beef I've done was a ~20 lb chuck roll. I cut it into 4 equal-sized chunks and smoked it (never wrapping) until it hit about 200 and a bamboo skewer slid in easily. It took about...

Found some turkey wings in the clearance bin at the local grocery, so figured I'd give 'em a try. Some of them were just flats, but some had the tips still attached. I cut those off for stock-making later, then hit them all with some SPG and Memphis Dust. Ran them in the middle of my Performer...

OK, I'm sold!

Last year was my first rotisserie turkey and it was a huge hit. I have the Cajun Bandit kit that fits on my Performer. Since last year, I upsized my WSM to the 22 and the CB Roti fits that as well. Just wondering if there's any advantage to spinning the bird on the WSM (probably with the water...

I love my CI pans, but the only one my wife will touch is the grill/panini pan. Otherwise, she sticks (no pun intended) with teflon. Having gone through a lot of cookware in my life, I've found that the cheap Winco-brand non-stick skillets (available at most restaurant supply shops) have the...

+1 for vinegar. And as someone else noted, this is similar to seasoning cast iron (or carbon steel), so I avoid using any kind of soap or chemical cleaners on my WSM and grills (except the outer lid and side tables on my gasser). Plain old white vinegar in a spray bottle and some pieces of old...

Thanks for all the compliments. It just goes to prove that it's really hard to screw up a butt. The biggest difference I noticed in the meat itself was that it was much more tender, on the verge of being mushy. That's probably more from the foil wrapping than the cooking temp. Also, I may have...

I needed to cook some pulled pork for a scout camping trip next weekend and for dinner Sunday. I usually cook butts overnight at around 225-250, but Saturday night they were calling for heavy thunderstorms. Rather than (potentially) setting up in a downpour (it ended up not raining at all), I...

It's basically a long, narrow spatula

No, it does not. I made one of those the other day in my 12" Dutch Oven...boy was it good!

I made some Hawaiian Chicken Kebabs for dinner the other night. Started with a couple BSCB, cut into about 1" pieces on Sunday night and dusted with some "Sweet Rub O' Mine". At the same time, I hacked up a pineapple into similar sized chunks and stored them in a separate container. Monday after...