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17.8lb turkey brined in pickle juice, and smoked @ 275º for a touch over 3h to an internal temp of 158º and the carry over took it to 165º.  Came out so juicy. I hope you all had wonderful Thanksgivings with your loved ones.  ~Andy

I will be brining a turkey in saved pickle juice and than spatchcocking it and smoking it. I love the results. 

It's been a good few weeks since I've done ribs. I just took a couple racks out of the freezer to thaw as y'all have got me craving ribs.

Another meatloaf I did

Traeger has the best marketing and advertising. I swear by my GMG. Here is a meatloaf I did a bit ago.