It's 1.30am Christmas Day and I'm just about to take the brined Atlantic Salmon off the WSM.
When I wake up I'll fire up the WSM for Renowned Mr Brown pork butt and a few racks of spareribs, and my brother's coming over to do the turkey in the kettle Weber.
Turkey, brined with crab boil seasoning. At the grocery, all they had were either enhanced Honeysuckle White brand, or, oddly enough, Butterballs that were all-natural.
These two butts did NOT want to cooperate. 18 hours on the smoker and still holding at 185 degrees. Finally yanked 'em off the WSM and pulled them. Smaller one was fantastic, while the bigger one could have used some more time on the WSM to render away some more of the fat.