Volunteered (or “voluntold”) to smoke the holiday turkey this year? Skip the 3 a.m. wake‑up and the dried‑out bird. This guide walks you through a hot‑and‑fast method for an 18‑pound, butter‑injected, dry‑rubbed turkey that finishes in around 7–8 hours with juicy meat and crisp skin—without wrecking your sleep or your gravy.

Move over turkey—this year’s star of the table might just be a perfectly grilled tenderloin steak. From choosing ultra-marbled beef to trimming, portioning, and nailing the cook, here’s how to turn high-end tenderloin into an unforgettable Thanksgiving centerpiece.

Move over turkey—this year’s star of the table might just be a perfectly grilled tenderloin steak. From choosing ultra-marbled beef to trimming, portioning, and nailing the cook, here’s how to turn high-end tenderloin into an unforgettable Thanksgiving centerpiece.

Some folks swear smoking a turkey isn’t worth the effort. Pitmasters who know what they’re doing strongly disagree. This guide walks you through how to smoke a turkey that’s juicy, deeply flavorful, and crowned with crisp skin—plus how to turn the leftovers into next‑level meals.

Smoked turkey has a reputation for being fussy, overrated, or too risky for a big holiday meal. The reality? Done right, it’s juicier, more flavorful, and often easier than oven roasting—and the leftovers are legendary. This guide breaks down the methods, flavor strategies, and safety tips that turn smoked turkey from ‘meh’ to must‑have tradition.

After a decade of tinkering with time, temperature, smoke, and salt, this prime rib playbook is finally locked in. The secret isn’t a fancy rub or an expensive cut—it’s a slow, deliberate 3-day dry brine paired with a smoke-first, sear-last cook that delivers edge‑to‑edge rosy meat and shattering crust every time.