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Anyone try this on meatballs?

Great tips, thanks guys. Looks like I need to devote more time to preparing the leftovers. Funny now that I think about it. I have no problem cooking it for 20 hours but when I want to eat it on another day I am rushing to throw it in the oven for 15 minutes.

Leftover pulled pork is supposed to be fantastic but mine often comes out of the oven dry. I simply place the meat on foil and bake at around 350. What does everyone else do?

The turkey was fantastic. My sister-n-law even liked it and she thinks that turkey is too dry. The meat was moist and full of flavor. Overall, it couldn't have gone better. Can't say the same about my first tries with ribs, pork butt, and even chicken. Maybe I am getting the hang of this...

Thanks again Larry. I agree with you. Any exposure to the lining of the bucket was minimal and I did wash it too. I am going to fire up the grill now. Having family over tonight and I don't think they have ever had a smoked turkey like this. Come to think of it, neither have I.

I have a question about the brining process. I was totally unprepared for how large of a container I would need to dip this bird in so I ended up using the bucket in the garage for washing the car. I used it for pouring grub control last week. I read where I could use something like this if...

I only have hickory and I tend to be conservative anyway when applying smoke wood. I think it can overpower the meat sometimes. Maybe I won't use any.

Thanks Larry. How long does your turkey cook for at that temperature?

I am smoking my first turkey today. On the this site it suggests using the "standard method" for the cook by lighting two chimney starters full of briquets. Problem for me is that I only own one. Has anyone tried a method doing half standard method and half minion method? In other words...