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Thanks, Larry. That makes sense. I thought about injecting with butter, but I thinking the turkey would be good as it is.

I plan on doing my normal cranberry orange juice brine this year for Thanksgiving. I'm playing around with the idea of injecting the turkey as well. What do you guys think? Is it worth it to inject, or is it a waste of time?

Do you guys suggest going slow and low, or a high temp?

I was looking to buy a brisket last night at the grocery store. They were fresh out, so I settled on a top round instead. Has anyone ever smoked one before. I'm open to any advice, time, finishing temperature etc. Thanks everyone!

Has anyone every smoked corn before, or have any secret ways to do it on the grill? The corn has no husks on them by the way.

Dave, After all these year of making great BBQ, and starting your own restaurant, have you gotten "burned out" that it just feels like work, or do you truly love what you do?

I too have used a USG wall compound bucket for years because it shorter and fits in my fridge better. The inside isn't exactly clean, but I do line the inside with a hefty unscented trash bag and that does the trick.

Well, guess what I won! Thanks for all the advice I love this website you guys are awesome!

Hello all, Alright, I have a chili cook off here at my office coming up in a few weeks. I want to wow them with some chili mixed with a little smoked pork or brisket. Do any of you guys have any tried and true recipes that have worked for you in the past that you wouldn't mind sharing? Thanks!

Paul and Jim, Thanks for the info. I'll stick with the my regular tap water for now.

I'm curious, because I saw a BBQ show on TV where the guys were throwing pickle water on the smoke wood in their giant smokers. I just didn't know if this would work on a WSM.

Has anyone ever used pickle juice in the water pan when they have smoked pork? I know the water pan is just used to control heat, but I just wanted to check with everyone and see if this is a good idea or not.

I can agree with everyone here. Your own BBQ is always the best. I hit the Famous Dave’s in Wisconsin Dells many moons ago when I wore a younger man’s clothes, and before I got into BBQ. My wife and I got the ribs, and I thought they were heavenly. Then I heard that a new one was opening down by...

Hello everybody I have another question for you guys. I will be attempting to do some spare ribs for some guest coming over on Sunday. I have done spares with little success so this time I want to do a 3-2-1 version, but I feel the six hours might not be a long amount of time. The slabs are at...

I would say you might be looking at an eight hour cook or less. Like everyone says on this board, all Briskets are not alike. I do mine all fat side up and pull it when it hits 185º. I wrap mine in foil, wrap it in towels, and place it in a dry cooler. Mine stay in the cooler for a few hours...

What makes BBQ taste so good? Where do you begin. It's the anticipation you get as you pass by a beaten down BBQ shack with white smoke bellowing out of the top and the smell of the smoke wood burning in the air. It's the memories of your dad in the silly chef's apron standing around the Weber...

This will be great some Saturday morning. Thanks guys!

Just because I don't know and I am now intrigued. What is a "fatty" exactly? Ben

Hello all, For the Superbowl this Sunday I have a 13lb. brisket that I will be smoking. Someone also just gave me a 32oz. bottle of A1 steak sauce as well. So my question is does anyone have luck making a rub/paste with A1? I saw Kevin Taylors version but I don't want to use his yum yum...

I had to replace my food probe just recently. As I cooked with it more and more I noticed that the rubber part that surrounds the wire that goes into the metal probe was coming out. I would push it back in, but it came out a little more each time I cooked. I wasn't pulling by the cord either...