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Cooking on the WSM, wet brined. I am probably following the 'whole turkey - basic brine' instructions but adding some time in the fridge on a rack to dry out the skin. Don't have much free time until turkey day so trying to keep it simple.

We are 'home alone' for Thanksgiving this year with no big family dinner so we are going with a small 8.845 lb Turkey. Any tricks to smoking a smaller bird or will the recipes that call for a larger bird work with just less time in the cook? I am assuming yes, but figured better safe than sorry...

I think many/most grill with the top vent fully open and control temp with the bottom vents

You shoot video/pictures for any commercial purpose (you make some money from it), and it applies to you.

There wasn't any fat left to speak of. The cut came boneless and was either in two pieces in the package or the two pieces were only held together by fatty tissue and naturally separated on their own (I didn't cut it). Local CostCo only carries boneless and typically has better cuts of meat...

I used the "Mr Brown" rub, not a lot of salt in it and instructions were to put on 8-12 hours before cooking and I was probably closer to 14-15 hours since I got started later than planned. Next time I will do it right before (or at least closer to) cooking and see if that helps. 1/4 cup...

Did my first pork butt on the grill yesterday. It was a boneless cut from CostCo, and when opening it it separated into two almost equally sized pieces so I trimmed them, tied them up, and prepped/cooked them separately. I covered them in rub, let them sit foil covered in the fridge overnight...

Cooked a whole pack of chicken breasts from CostCo for the family + some ribs (ribs finished after dark) on Saturday since lunch was right after church on Sunday. Everyone loved them. Only problem was running low on fuel near the end and keeping temps up for the whole rib cook.

Just picked up a WSM 22.5 to compliment my gas Weber Genesis Platinum (2005). Been a long time since I've used charcoal, and first time with a smoker - so I have a bit of a learning curve to work through (been reading lots on here). Going to give it my first shot this weekend. Need to cook up...