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Wow! Looks amazing, but how did it take 5 hours doing the 3 2 1 method?

Not sure if this had already been posted, but I came across a recipe that looked good that I wanted to share http://grillinfools.com/2011/04/06/blueberry-muffin-stuffed-fatty/

I brined it for 18 hours in cranberry-pomegranate juice, I have tried chunks in the cast iron  box that comes with it but not with much luck. Instead I make a heavy duty aluminum foil pouch and fill it with dry chips and set it on the little rack that holds the cast iron box directly above the...

If any of you live in Jacksonville Florida and need a good spot to but wood chips, chunks and wine soaked wood chips, rubs ACE on Atlantic and Hodges in the Publix shopping center has just about every flavor wood known to man

The smoky turkey noodle soup from the bird was insanely good!

Oh yea it was 4 64oz cranberry pomegranate juice 2 cups kosher salt and I brined it for 18 hours, (it was a 14.25# bird) smoked it for about 6 and 1/2 hours @ 250

The turkey was awesome! The breast meat was so moist it was sopping wet. As purple as the skin looked there was only a nice hint of cranberry to the meat. I would definitely recommend it. right now I'm making stock with the carcass while my girlfriend puts up the xmas tree

I screwed up the order of the pics but you get the idea

cherry, pecan mix

cool, thanks. I'll post pics tomorrow 

I plan on trying Jeff"s Cranberry brined turkey this year. When ever I smoke a turkey I spray it every hour with apple juice, but in his recipe I didn't notice that he sprayed it with anything. So I guess my question is do I not need to spray it because its brined in cranberry juice or should i...

The larger the bird the longer the brine time. As far as I know the rule to brining is and hour per pound.

Southwest Gravy recipe   combine in medium sauce pan               1 18oz jar HEINZ Home Style Roasted turkey gravy                1 Tsp Grill Mates Baja Citrus marinade mix              1/2 Cup reduced-sodium chicken broth              1/2 Tsp salt              1/4 Tsp pepper Bring to a...

Yea I cut the underside of the ribs (that flap of skirt meat off than cut it into chunks, brown and put into the beans) than smoke em whole. I am doing that again for the fourth. Next time I'll try them St. Louis style. I'm trying cherry wood chips for my ribs tomorrow first time Iv'e used cherry.

What does everyone like better? I like the untrimmed spare, they are so meaty. But the St. Louis is neater.