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I think you will have a very difficult time pulling a cut of meat that is that lean. I would suggest using a larding needle and loading it up with fat if you were to slow cook. I usually cook venison rare to med. rare so it does not turn into shoe leather. Another option would have been to...

I suggest doing the Butts and Brisket together with the butts on top dripping all the pork goodness on the brisket. They both will take much longer than the Chicken and cook at similar temps 225-250. I usually cook my chicken at 300-325. As for Brisket recipe... Kosher Salt, Black Pepper and...

I think they tast different also. To me, the red oak has a sour note that I really like with my Tri-Tip. White oak is more mellow but both are great in my opinion.

I dry cure with kosher salt, brown sugar, and regular sugar. Can't beat Alder for smoke.

When you say sportsmen club, I'm thinking a bunch of guys that can put down some grub. I'm thinking more like 1/3 to 1/2 pound pre-cooked weight per person. If that is the case, and 50% meat yeild on turkeys, I think you will have enough, but not much for leftovers. Have fun!

That's some very good advice Eric. It's human nature to over think things. Slow down, smell the roses, and enjoy life.

Just make sure all the packs you buy have no air in them. If the vac seal held you will be safe to re-freeze.

I had my first cook with my new stoker last weekend. I have a 22.5" WSM used 18lbs of regular K and the temp outside was ~65 F. I am using a 10 CFM fan. I oedered the 5CFM fan and Rocks called me and really recommended the 10 living in Chicago. I have to say, the stoker worked just as...

I got mine about 2 weeks ago. From order to delivery, it took a full 4 weeks. Probably not what you wanted to hear, but don't get your hopes up for a fast delivery.

22 pounds of lump at 250 should run for ~14 hr. Longer if you live in a warm climate and there is no wind.

I like cooking flat if possible. The rib rack I have is very tight and the ribs end up touching each other too much and not cooking as even IMO. With the rib rack pictured in the above thread I would not see this as a problem.

In general, lump will burn hotter, produce less ash, and not burn as long as K. I have not experienced any more smoke flavor using lump than with K. I add wood chunks just as if I were using K.

The Wharthog v-sharp is the easiest and quickest way I have found to keep my knives sharp. I like it so much that I purchased 2 more for my Dad and brother for Christmas. http://www.v-sharp.com/

Agree that you should cook a little longer. On Brisket, cook by feel. When you are able to insert a probe and it goes in easily you are done. One other tip, I get a better smoke ring, when the meat is cold (directly out of the frige) when it goes on the smoker. Of all the things you will...

If you live in a cold enviroment you can easily cold smoke in the winter. I use an old soup can that I burned out real well to make sure there was no liner left inside the can. I light 3-4 briquettes and leave until all are completely ashed over. Add a little chunk of wood and you are good to...

When I first got my 22" I would shut all the vents and the coals would continue to burn until gone. Now that it is well seasoned and the gunk has sealed all the small air leaks, I can close the vents and the fire is out in 20-30 min.

I love my 22". Uses a little more fuel but not much. Just make sure to stock up durring Memorial Day and 4th July sales each year. Also watch for the yearly Kingsford coupons.

From your post you already know that keeping it moist will be your biggest problem. In the past I have used a larding needle on venison roast with good results. If you have never used a larding needle, basically it lets you put veins of fat throughout the roast that will slowly melt while you...

Once you get the inside all gunked up with grease, it will be a little more air tight and you will also be able to hold the lower temps better. One thing that I have found is if you over shoot the temp, it's hard to get back down. I always start with about 10 lit briquettes and start closing...

I would go with the Tel Tru. Price difference isn't that much and quality if proven.