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Hi All! I bought a few boneless turkey breasts from Whole Foods, but when I opened them just now to pop into the brine, the skin is only covering about 1/3rd of the turkey breast in the mesh, or completely missing. I'm worried about putting these on the WSM the way I usually do bone-in breasts...

Hi all! I have done around 8 lb. bone-in turkey breasts before using the apple juice brine for 24 hours. I smoked them at about 290-300 degrees for 2-3 hours. This year though, I'd like to try a few boneless turkey breasts instead (also around 8 lbs each). Do I need to adjust anything since...

Hey all! I have one of those Briner brining buckets which should hold two 8# turkey breasts, but I'm not sure if I'll be able to get a whole lot of liquid brine in there as well. With brine, as long as you have adequate coverage do you need a lot of extra in there?

Hey all! I'm a big fan of Kevin Taylor's BBQ Guru jerky webpage where he uses pizza screens to smoke several trays of jerky. It can be challenging though to juggle several screens at once though with rotating jerky around, and especially lifting the stack of trays out of the WSM. I've been...

I have some mulberry trees on my property and I'll get some limbs from time to time that I can use for smoking. I also get a lot of leaves from the mulberries in the fall. What is the consensus on using dried leaves from the trees that the smokewood comes from for smoking food? Is it toxic or...

Hello again! One more question for everybody - What are your thoughts on rubbing compound, or even plain-unsalted, butter under the turkey skin? If it's brined and smoked, is it really worth it? It sounds like it would add extra flavor, but I'm hesitant to mess with the flavor and the turkey...

Hi all. One of the comments I heard about the turkey breast I smoked last year was that it tasted "hammy". It turned out well and everyone loved it, but is there a way to avoid it being "hammy" tasting? I used the apple juice brine from this site under the bone-in breast section. I had a 7lb...

Hello all! 10 days and counting :) I am planning on smoking using the famous apple brine recipe this year (http://virtualweberbullet.com/turkey6.html) but it is intended for use on whole turkey and I have a 7-8 lb bone-in turkey breast. Would I still need to brine for up to 24 hours, or...

A Substitute for Paprika? Hey all! I've been making the Mr. Brown pork shoulder recipe for a couple years now, but I'd like to try to modify it a bit. A couple family members have been saying that they don't like too paprika, which the Mr. Brown rub has a lot of. Do you know what could be...

Hi All! A wrench was just thrown into my plans and we're not having dinner tomorrow until 5:00PM and I was planning to have brisket ready by 1:00! My question is, can I cook until probe/fork tender tonight (high heat method) and put it in the fridge to reheat slowly tomorrow afternoon about...

Hello all! I was planning to do a full packer brisket on the 18.5" WSM this year for the 4th of July. The problem is that I have to leave for about 3 hours during the cook (9:30 AM to about 12:30 PM). Is there any method of cooking a brisket that would provide a window of opportunity that...

Hey all! I thought I'd post pictures of my first attempt at ribs. I purchased St. Louis style ribs from Costco thinking it was a 2-pack, but was happy to see a 3rd rack in there! Very good marbling and little surface fat. I loosely followed the recipe from the 3-2-1 section on the Virtual...

Hey all! I've had my 18.5" WSM for almost a year now and I'm getting more and more addicted to this hobby! I absolutely love this forum too; so much good input and great stories. I've only run into a few situations where I've had to add more charcoal because I either did not start with...