FritzIam4IU

I missed the first half. Nice second half...and onto the next. Looking forward to the game against Syracuse. Maybe Coach Woodson can get in touch with Crean to get some tips on how to score effectively against that Cuse zone.

TJD only had 43. Meh... I'll be impressed when he scores 50.

TJD in complete beast mode.

One of those days I'm glad I was busy and missed first half. I'm tuned in now though...so let's go Hoosiers!!

My prediction...I'll need several beers to get through this game.

Sadly, the brisket was not done in time for dinner so it rested and was double wrapped with foil to reheat and eat tomorrow.

That looks amazing! Nicely done!

I have the turkey on the kettle around 300 degrees and the brisket on the Smokey Mountain around 250-260. Getting close now...turkey almost ready. Internal temp pushing 160.

How you liking the new smoker anyway?

I went Texas style on the brisket...4 parts pepper to 1 part salt for the rub... I never tried Maple...let me know how it turns out.

I have been waiting to see what all you had smoking today too! I understand how family can influence dinner...have a good Thanksgiving!

Game on. Brisket and Turkey breast in the smokey mountain/kettle. Cherry wood for the brisket and apple/cherry turkey.

Some seem to be claiming the Bears are firing Nagy after the Lions game on Thanksgiving but Nagy apparently denied it...cue the circus music, the Bears are turning this into a fiasco (what a shock).... Bears: Nagy:

Ha Geronimo was begging for that ball.

Alright...let's get the subs in.

Just in case the Bears ownership think this will go away... https://www.usatoday.com/story/sports/nfl/bears/2021/11/22/bears-fans-continue-fire-nagy-chants-at-bulls-game/49423365/

Yeah, but we all know Pace isn't a leader either. The Bears desperately need to be sold to a competent owner...The McCaskeys suck so bad. It really is a sh#% show from the top down. Pace and Nagy both should have been gone last year, but I still will not be shocked if the Bears do what they do and bring back Pace next year.

Our first "kid".

I definitely prefer charcoal or charcoal/wood mix for taste, but I must admit, I use the gas grills too for convenience if I am in a hurry. But for years, I only grilled with charcoal (although I used both lump and briquettes).

Dedicated griddle for grilling is on my list. Maybe next season. I have used Weber cast iron wok and other cast iron on the grill for various things and it is a nice change of pace. Just stocked up on Ultras today...

I will try...sometimes I get scatter brained when I'm grilling/smoking...especially if I'm drinking too ha. Pear wood?

We cut a pear tree down this fall. I kept a fair amount of the wood for trying pear wood sometime when I smoke. I tend to like cherry/apple woods for chicken and pork.

What are you using as brine? You smoking it old school on the Weber?

Yeah, I admit, I'm not a huge turkey person....but I typically eat a couple slices for Thanksgiving dinner and a sandwich with the leftovers that night. It is why I am making a small brisket as well.

I'm going to bump this thread up since several on here are probably smoking/grilling up some good food for Thanksgiving. This year I am smoking a small 3lb brisket and a turkey breast. I'm cooking the meat and my wife is making most of the side dishes. Who else? I know a few of you have something amazing brewing...