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If memory serves me correctly I pull at 155ish and tent on the counter for 20 minutes allowing temp to continue to rise.

I brine juiced birds all the time. I simply cut the salt in 1/2 and away I go. No big deal.

I believe the soot is being caused by the stirring. Try gently tapping the legs on your WSM to knock off the ash vs stirring. I do always use a drip pan as I capture the drippings for home-made gravy.

Strange, I've never encountered soot when using my WSM, do you stir your coals mid cook?

I buy my turkeys fresh from Costco on Monday and usually put them in the brine Tuesday morning and remove and air dry Wednesday night. If you're buying frozen I'd start thawing the Thursday or Friday prior to Thanksgiving. Regarding the Jack, you know they'll let you come back and buy another...

Brine turkey in my Jack Daniels and Maple Syrup brine for at least 36 hours Air dry bird in fridge overnight Wake-up Thanksgiving morning and make a pitcher of bloody marys Start my stock by oven roasting turkey parts and veggies, then simmer most of day Place ziplock bag of ice on breast and...

I do, I find even at high heat I have difficulty getting crispy skin if I go from brine to cooker.

Great, let me know if you have any questions. Was in SLC last year for T-day with my mother, doing it this year in Vegas, man I had major withdrawals last year eating the catered meal she brought in. Don't get me wrong, it was good, just missed standing in front of my smoker.

I'd say my gravy is almost more of hit as my Jack Daniels and Maple Syrup brined bird. I Put my bird in a roasting pan on a rack and put 375 ML water and 375 ML white wine in the pan. Never had any issues with rubbery skin. I use the Naked Whiz's Mad Max gravy recipe, it's awesome! Here's...

Anyone know which regulator this grill takes? Home Depot has a couple.

It sounds like you have the spark. - YES Do you hear or smell gas flowing after the fire goes out? - YES, DAMN NEAR BLEW MYSELF UP LIGHTING IT AFTER FLAME HAD GONE OUT LOL Describe the flame... Blue and healthy? Or yellow and weak? - BLUE, BUT WEAK Have you tried a new propane tank? Even...

I have noticed that the regulator will hum from time to time. Could that be my problem?

Rebuilt her several years ago, recently she started going out a few minutes after lighting. Has progressively become worse. Anyone have any thoughts on why? Great excuse to buy a new one but I really love this one.

When shredding I toss with equal parts butter, chicken stock and dust with rub while tossing = finishing sauce.

Honestly not sure what the cardamom does for it other than make it delicious lol. I found the recipe in Bbq Bible (I think). Regarding keeping temp up, I haven't done a high heat cook on my WSM in a very long time, I used my ceramic on this one and it keeps 325 very easily.

I rub, put on the smoker at about 250, check them about 6 - 6.5 hours later and they're usually done. That's it, don't check on them, turn them, spritz them bast them etc.

Thanks for the comments guys, bark was pretty great and the rub is to die for!

Did another coffee cardamom high heat brisket. Always great, tough to get a smoke ring with the oil in the rub though.

Nice cook, one of my favorite legs recipes!

Sorry, can't edit my original post from my iPad. Nothing fancy dogs, brats, salmon and carne asada.