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Didn't work for me until I tried the time-release Melatonin. That was suggested by a pharmacist friend and made a huge difference.

Yep. I was also interested until I saw the price. I like stainless!

That is a neat idea.

Thanks! Will start wide open and then calibrate. I think our bird is about 11#.

Yep, my Weber factory grates are going on 10 yrs. and still OK.

Got it. Mine are used daily and are non-stick, for me. I'm just not a fan of chemical coatings but the better half prefers them to CI. Thank goodness she doesn't do much cooking!

Nice but I can buy about 3 Weber racks for what one of those would cost. Wow!

Why not cast iron?

How do you set the vents on your kettle? I might try that this year.

Looks perfect! What smoke wood did you use?

Good info. Never had a complaint with my Choice briskets. I've never seen the need to drop the extra $$ on prime when it comes to brisket. Other cuts, yes but not brisket.

That looks very sharp.

Fantastic organization. I know a guy that helps them out. Good folks.

We usually fry one and smoke one, just to ensure that we have leftovers!

I like the leftovers as much as the original meal! Here's my game plan. Not necessarily in order. Turkey and dumplings. Turkey gumbo. Turkey pot pie. Turkey enchiladas. Turkey tamales.

Never hurts to have leftover turkey. So many options!

Amazing times that we are living in.

That old shack sure produced some good Q. Always a stop on my treks through Austin.

Like all of my $1000 pistols that I've been unable to sell all of these years... ;)

Took it to 190 over hickory. Wrapped in butcher paper at 160. Wrapped in foil at 190 and rested 30 mins. Came out fantastic! Just a little salty. Not too much. Next time I will wrap with foil at 160. Lots more au jus that way.