Smoking-Meat.com

Longer isn't always better with a turkey brine. Follow the time in the recipe you've chosen. My brining guide explains the process: smoking-meat.com/favorite-tu…

Choosing your Thanksgiving turkey brine? My guide has several favorites, plus the steps for mixing, chilling and using them: smoking-meat.com/favorite-tu…

Different kosher salts measure differently by volume. My dry-brining guide identifies the salt and starting amount I use. Read it before seasoning: smoking-meat.com/how-to-dry-…

Dry-brining isn't thawing. Start with a thawed turkey, then give the salt refrigerator time to work. My updated turkey guide covers the steps: smoking-meat.com/how-to-dry-…

Maple ham makes a useful practice cook before Thanksgiving. Get the slice-by-slice prep, glaze and serving photos here: smoking-meat.com/double-smok…

Thanksgiving ham and turkey sharing a smoker? Check the pans against your grate space first. My maple ham uses a shallow pan to catch the drippings: smoking-meat.com/double-smok…

Wind, outside temperature and lid opening can change turkey cook time. Give yourself a buffer and cook by temperature. My planning guide: smoking-meat.com/how-long-to…

A 12-pound turkey around 240 F often takes about 5-6 hours in my guide. That's a planning estimate, never a doneness test. Full timing guide: smoking-meat.com/how-long-to…

Loosen turkey skin gently before working flavored butter underneath. Keeping the skin intact makes that prep easier. Bacon-butter turkey method: smoking-meat.com/smoked-turk…

Want to practice your Thanksgiving turkey? My bacon-butter version puts the flavored butter right against the breast meat, under the skin. Recipe: smoking-meat.com/smoked-turk…

Set the spiral ham in a shallow pan. Those maple-seasoning drippings are useful for basting and serving. Start with fully cooked ham; follow package reheating directions: smoking-meat.com/double-smok…

Maple ham tip: get the real maple syrup between the spiral slices, not just over the top. My double-smoked holiday ham recipe shows the prep: smoking-meat.com/double-smok…

Dry brine and final rub both contribute salt. Think about them together before adding another salty layer. My turkey dry-brining guide explains the process: smoking-meat.com/how-to-dry-…

Dry-brining a turkey saves you the bucket of liquid. Plan thawing first, then allow refrigerator time for the salt to work. My updated guide: smoking-meat.com/how-to-dry-…

Making my rum ham sauce? Warm it gently so the butter melts and sugar dissolves. Don't boil it into candy. Full recipe, including the maple alternative: smoking-meat.com/november-21…

Jeff's rum ham starts with a fully cooked, bone-in ham and a warm rum-butter sauce. The recipe also includes an alcohol-free maple option: smoking-meat.com/november-21…

Your Thanksgiving menu needs sides, too. My smoked cheesy corn has a little skillet prep before it goes on the smoker. Get the full method: smoking-meat.com/smoked-chee…

A Thanksgiving side to try now: smoked cheesy corn. Drain and dry the corn before browning it for the creamy, smoky finish. Recipe: smoking-meat.com/smoked-chee…

Turkey brining starts with a food-safe container that fits in the refrigerator. Sort that out before mixing gallons of brine. Full guide: smoking-meat.com/favorite-tu…

Wet-brining a turkey? Mix and chill the brine BEFORE adding the bird, and keep it refrigerated. My guide has the process and several brine recipes: smoking-meat.com/favorite-tu…