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Thanks. I’m now 3 hours on and internal temp of 142*

Smoking my first trukey today, I did a brine for 24 hours that I found online. I’m smoking with cherry wood and so far so good I’m two hours on and have about 2-2 1/2 hours left.

The sauce was what I didn't care for to much vineagar for me. I pulled it off the pit wit smith the temp at 190 internal temp and the pit was average 225 to 230*

M Bone cam out clean, it had a great taste I used a mix of cherry and pecan. I smoker if for 17 hours but think it could have went for a few more hours next time I will use just one wood and the finishing sauce I didn't care for a hole lot.

At 9hrs and internal temp is at 181*

A little over three hours here

Well I'm gonna make a last minute choice it will either be the east or west Carolina vinegar sauce.

Smoking my first roast. I used the here piggy piggy brine to soak it first then mixed up a dry rub to season. Definitely gonna be a long night making sure the temp stay rite but I'm sure it will be well worth it. I plan on doing pulled pork and I found a recipe for a finishing sauce on the forum...

Late post... I smoked a spiral cut bone in ham for thanksgiving. I can out awesome, I used cherry wood. I put honey Dijon mustard then brown sugar I top of thet, smoked one hour and sprayed with pineapple juice, covered it for two hours then sprayed it down with pineapple juice again, put more...

B-one I used the rub recipe I bought off the forum from Jeff

5 hours and they came out great

Four hours down