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Should'nt be an issues at all putting one on the lower rack. Just keep on eye on the temp of your meat. I've done two turkeys the last few years but before that I did a bird and just a breast with no problem. Always with a dry water pan clay pot with tin foil and just let me smoker pick the temp...

I've never injected but last year I did a bacon herb and butter compound underneath the skin. Not real sure how much of a difference it made. Im sure it cant hurt. Give it a try and see.

Thank you for the response. This was also my thinking.

I am trying a butter compound with bacon and herbs. All I did was puree a stick of butter with 7 strips of raw bacon some garlic cloves and some poultry seasonings. I have my bird in a brine and is ready to be pulled out in the next couple of hours. My question is can i go ahead and put my...

Pit has been running pretty hot 330-350 the entire time. Slightly hotter then I wanted but not gonna mess with it. Its been two hours so took a peek to check the temp. Expected about 160-170. Was surprised I got 180. Threw it in a aluminum pan and covered it. Will check it again in another hour...

Its been a few months since my last brisket and since we are having a little family get together I figured I would fire up the WSM and get ma smoke on.:) This is i believe my 4th or 5th brisket. They have all gotten slightly better each time I've tried them LnS. So I thought why not give HH a...

Temp ranged from 200 to 206 in different parts of the flat. Probed in 4 places and it ranged from "butta" to slightly tough to push and pull. I went ahead and pulled it. Rested it for 30 minutes. Ran some hot water in a smaller cooler to warm it up. Emptied the water and foiled and threw in a...

Things are looking pretty good. 8 hours in and it sitting on 180. A couple of things I think I need to change next time is for one I used to much charcoal I think. Or at least lit to much to start with.I filled the starter 3/4 full.I thought with the wind and cold I would need it but looking...

Thanks Bob.LOL I havent used photo bucket in over 6 years.Had no idea all that stuff was on there. Will rest it like you said. Then I will wrap it and throw it in either the oven or a cooler depending on space. Rain is coming down a little and its gotten colder as the sun has come up. After...

Well not exactly what I was hoping for. Woke up and the WSM was running high. Well over 275. Stuck took its temp and it was 170-174. I need this thing to cook for 6 more hours. :mad: Adjusted the lower vents to slow it down. And also hoping it stalls for a while. I did plan on wrapping it but at...

Well my maverick et7 has decided it no longer wants to work. Both probes are reading HHH. I am assuming this is from getting them wet. They worked for the first 20-25 minutes but now nothing. Will have to go by the dome temp on the WSM. It was pretty accurate when i first got it over the summer...

Oh and the weather report is low 40's with a light wind and mist.

Getting the fire going. http://s31.beta.photobucket.com/user/kgressler/media/photo-4.jpg.html?sort=3&o=3 Using 2 pieces white oak and what the hell a pecan as well. http://s31.beta.photobucket.com/user/kgressler/media/photo-3.jpg.html?sort=3&o=2 Pulled the brisket out of the fridge and looks...

This is my first whole brisket. First brisket was a small 6lb flat done with HH. I was finally able to locate a whole packer and I want to give LnS a try. I got it trimmed up as best as I can. Left 1/4 inch or so the cap and cleared out a lot of the fat between the point and flat. I seasoned...

Was planning on just your normal beef broth for the inject. Anything else you recommend to add to it? Besides speeding up cooking time does wrapping it help with anything?

I will keep an update. How do I post photo's? I assume I need to have a photo bucket type account to do so? Or can I just attach a photo? Since this is my first whole packer and I have read it good to keep track of your smokes I will try and document this entire process on a new thread when I...

Thanks J hoke. That sounds more along the lines of what I was thinking. And I like the idea of butcher paper in place of the foils after reading your links. Very helpful. I think putting it on around midnight at 225 for the first 6 hours then wrap in paper bump up the temp to the 250 area is the...

Figure you trimmed 1.5-2 pounds off the 19 lb'er. that's like 35-40 minutes per pound. And that was at 250? I understand each brisket is different and times vary greatly but you cut the time just about in half from what was mentioned earlier. You sure it wasnt a HH cook not a low and slow? Now...

Gary, On previous briskets I've used water in the pan.But My WSM was new and not seasoned yet and ran pretty hot.I had a lot of trouble getting it under 300 for the first few cooks. Now that I have 10+ cooks in it is much easier to find 225-250 quickly.The last 5 have been either chicken or...

Bob, HH is how I have done my previous flat briskets. I wanted to give low and slow and go this time to see which way I liked better.