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how long would you guys say, foiled in a cooler? also, what temp to pull it and foil it for rest? plan on cooking it fat side down, then foil and cooler rest fat side up thx for all replies

just wondering if wrapping tightly with foil and letting rest breast down in a cooler will make the skin less crispy this is assuming i can get it crispy in the first place (my goal)..wouldnt want to steam it back soft and when applying the herb butter do you leave it out to soften (its...

still debating this but Keri's post have me thinking of doing it if i use the following brine recipe..how would you adjust it to account for the bird being pumped?..and how much would you increase the recipe to soak a 20lb bird..thx dp Apple Juice Turkey Brine...

have a 20lb. frozen Butterball so no brining can anyone suggest something good to rub under the skin? (im no chef and have never made herb butter before) what is a good overall rub for the outside? what aromatics would you suggest going into the cavity? thx for any help or suggestions

mainly talking butts, picnics, briskets have never not trimmed but am thinking of experimenting true that their will be less bark, is that the only drawback? reading thru bbq usa i read where some of the pro brisket cookers do not trim before cooking just interested in opinions and thanks

for wood chunks and lump charcol?..great selection on the kingsmoke website, but have a bbq galore 30 min away (never been) was wondering about the shipping if i go with kingsmoke and get several 14 lb bags..thx

not me! on the way home and out of the blue got a hankering for some pulled pork for the weekend..stopped by the local grocery store and got a big 7+ lb butt (had to ask for the big ones, everything in the case was cut up smaller. anyway i got a slaw mix and need a moderate to good cheater...

2 butts in cryo bought last week and in the fridge..what do you guys think?

thx to you guys here im now a confident smoker of baby backs and pork butts..now its time for the brisket and i have a few questions. all i could find at the warehouse club were flats 6-8 lbs, so i chose a 6.5 lb'er (untrimmed in cryo)..it has about 1/4 inch fat layer on 1 side (from looking...

14 lb. bird has been on for 2 hours, 14 min. temps 320-290 (2 full chimneys of Kingsford using traditional method, dry, foiled pan) thx

using the apple brine recipe onsite, and have a few questions. 1. how should i tie this bird up for cooking? 2. do i need a rub, and if so does anyone have a good one? 3. should i wrap the bird in foil and cooler it after the cook? thx in advance and everyone have a great holiday

guys, I've been buying processed turkey roll type stuff for sandwiches for work (m-f)..same sandwich everyday heh. so I got to thinking about making my own turkey for sandwiches on the WSM, and how much better it would probably be. first off does anyone have any tips on where or what type of...

ive done spares twice, bb's 5-6 times. the bb's so far have been much better, more tender, etc. whats the key to a great spare? thx

kept it simple with just the jalaps, cream cheese and bacon..very tasty now have on some ribs (1 bb, 2 spares) for supper hmm.

doing 1st spare cook now. from what I've read ppl say spares will take longer than bb's. how would/could you adjust the 3-2-1 method for a longer cook with spares?..I definately want to foil but I'm not sure of the timing..thanks for any help.

have done bb's 2-3 times, but never spares total weight of the cryo pack is 10.87 lbs..i'm not even sure what is in there (# of racks and such) am also no butcher and will be trimming these ribs with a regular steak knife .any help or suggestions appreciated

just trying to determine if I'm calculating cooking times correctly, and I use tmm for all cooks, long and short. once I put the 15-20 coals on (usually 20) I immediately then put the meat on, fill the pan, and add the smoke wood in that order..for a half hour to an hour the temp of the cooker...

and how much to use(chunks are pretty small, ordered online), thanks

ran into a small obsticle and wasnt able to cook the baby backs i bought last wed. (today is sunday btw) they are in cryo, and the sell by date is aug. 22 (today is 17) i do not forsee me cooking these ribs until the work week is over..suggestions are appreciated.

Just got back from warehouse store with 3 racks of baby backs, 2 butts, and 6 bags of Kingsford. What rib advice can you guys give for very tender ribs. I want them on the bone but just barely. (total weight for 3 racks is 7lbs) I cooked baby backs my first cook using BRITU and a 6 hour cook...