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I'm a firm believer in not wrapping anything. But that's just a personal thing. Plenty of people wrap.

I love turkey but my wife doesn't. When we first got married we used to have cornish game hens, but then my parents started joining us for Thanksgiving dinner and there's only so many game hens you can buy so we started going with turkey and I'm as happy happy as could be!

I tend to prefer to roll them as well. When I lay them flat, the ends tend to get burned or over cooked ( I use a WSM btw). I've tried putting foil under the ends but I never really liked the results. When I cut them up and place on a vertical rack, I tend to get all the rub and some of the...

WOw, looks pretty authentic! How long did you smoke it for?

I second smokinlicious. I used to buy the weber and charbroil "cheap" stuff from OSH, Home Depot, Lowes, etc but never got good results. Then I got some hickory from smokinlicious and got some great smoke smell/flavor. I still have bags of the other stuff, but I'll only use them when grilling...

I use the cubes all the time. A lot less messy than paper. But I've never noticed extreme smoke or an off smell

I can normally get a tri tip for $7.99 a pound at Safeway but I believe it's the lower grade meat. I do a reverse sear with some hickory and it's so good I can't tell the difference

This past Paddy's day, I was hoping to see some points for sale but nothing. Plenty of flats tho.

I've tried both. I tried to force myself to like the foiled ribs. Cooked it different ways like 3-2-1, 3-1.4-1, 3-1-.5 etc. Yet each time I wasn't really happy with the texture. Then I tried without foil and decided that that was my favorite. Everyone is different, like others have...

I see a lot of brisket flats. That's pretty much all that's available in my area. But what happens to the points? Are they sold as a separate cut of meat? Or are they ground down into ground beef?

I've used that same exact wood as well and I don't really get much of a smokey smell either. I ordered some hickory from http://www.smokinlicious.com/ and get some really good results. I want to try their fruit woods next

I have a 14.5 and and 18.5. I've tried the 14.5 ring in the 18.5 and it took forever for it to come up to temp (250ish) with all the vents open. Maybe I did something wrong, but what I do now is just use less in the 18.5 ring and any left overs I'll shut everything down and save it for the...

I've tried 2 briskets, both just the flats and I have over cooked both. I was very careful to keep an eye on the donness by probing. But as others have said, it's a very small window, especially when wrapping. Unfortunately, briskets are too expensive to keep trying so I've decided to just...

Tin can minion here too. I've tried the standard for ribs but ended up with parts of the ribs burnt. Even if I foil the edges. I have used the snake method too but sometimes I get too lazy to set it up.

Looks good but what knocked me to the floor was the price! I would've had to pay at least $45 for that thing!

Found another one. My first butt on a kettle using a snake method

This is the only one I have. First smoke on my WSM

First time I ever got a smoke ring on ribs this thick. What did I do different? The meat was really cold, just a tad bit still frozen. Flavor was the same as always, just a huge smoke ring.

For those who use racks, do you sauce them? I've tried it and made a complete mess.

I'd go with the 14.5 tho you may need to add more coal at around the 12 hour mark