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Got ha! Im still reading through threads and comments and such. Still trying to decide wet brine or dry. I read that wet brine makes for the juciest bird, but in my mind a water soaked anything doesnt sound very delicious lol. I want it to still taste like turkey and not have a dilluted taste

So, whats the deal with the skin when cooked low and slow???

Well here i am again looking for advice. Never done a turkey but i plan to for Christmas. Wanted to get some opinions. BRINE OR NO BRINE before smoking my turkey? RUB? And most important what temp do i set my smoker on? What internal temp to be done but still juicy? Smoke a while and then...

Thanks guys

Just a rub

Need help, cant post

Using a materbuilt electric smoker. Been doing this a few months. Still learning but i love it so far. From Louisiana

Im new to the smoker world. Have got a lot of great ideas here already. Im about to stick a seasoned pork loin in the smoker. Im confused however on temp. Of smoking the loin passed 150-160 will dry it out, then how does smoking it to 200 for pulled pork not dry it?? Also, i usually smoke...