Are those boiled peanuts I see in the 3rd pic above?

 

Awesome, Gary! I have no doubt that you will throughly enjoy owning a smoker.

I suggest, for your first couple of cooks, to follow the online guides at: http://virtualweberbullet.com/cook.html . You won't be led astray. The 'Best Ribs in the Universe' method is the basis for how I do ribs, and the 'Renowned Mr. Brown' is the basis for how we did the pulled pork at McDragon, except that we used Garrett's rub and did not trim the meat of the extra fat 'cap' before cooking.

The forums on that site are pretty good, too.

 

If you liked the butt rub, it's "Bad Byron's Butt Rub" which can be found online at http://www.buttrub.com or through retailers: http://www.buttrub.com/distribs.html





So far, I've tried it on butts, ribs, chicken wings, turkey breasts, a brisket and pork loins. Works well on pretty much anything. Next purchase will just be to go for the gallon jug.

 

A little butt rub makes everything better.

 

OMG! We were sooo lucky to have Dead-Bird's waffles -- not knowing that there is a national EGGO waffle shortage.

Here is a LINK TO NPR STORY

Gary, thanks again.

 

Test Turkey...

...Oh Yea...

 

Looks incredible, Gary. Did it taste as good as it looks?

I see you have the thermometer in the breast. What did you cook to? 160? Were the legs done ok? I haven't tried a whole turkey yet because the white and dark meat is done at different temperatures. Also, I really only like white meat anyway, so I always just smoke turkey breasts. Curious how yours turned out though.

Did you brine the bird? Rub? Inject? Did you put anything in the middle of the turkey? What kind of wood did you use? We need more details!

 

OMG! That looks so good. What time is Thanksgiving Dinner?

 

I'm doing my first whole turkey for Thanksgiving. Probably on foreign equipment, though. My dad has a big upright, gas smoker, and we're cooking there.

 

[QUOTE=GamecockS2K,Nov 18 2009, 06:06 PM]Looks incredible, Gary. Did it taste as good as it looks?

I see you have the thermometer in the breast. What did you cook to? 160? Were the legs done ok?