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Wow...I think I just drooled into my keyboard. This sounds amazing.

We're hosting my family for Thanksgiving this year, and among the guests is my ultra-frugal, no-bargain-is-too-good-to-pass-up, and "I'm an expert on all things" father. Several years ago, he had a bad experience with a Butterball brand turkey. He called the company to complain and got coupons for three free turkeys in the mail. Well...as you might expect, that made the pain of the terrible turkey go away in his mind and Butterball was redeemed. Nonetheless, last year, he opted away from the Butterball brand and went with a less expensive grocery store variety. While cheap, it was terrible, and he was sorely depressed when they didn't send any coupons in the mail. He's called three times to see what variety we've purchased and how we're cooking it. I think I'll tell him we're having this. Perhaps the only thing Dad likes better than a bargain is a tasty treat out of a smoker! Happy Thanksgiving!

Brining the bird is the way to go. Sounds delicious.

We brine our turkey every year and it's delicious. This recipe sounds great!

My crew doesn't like smoked anything, but I may buy a small extra bird and give this a try. I have the Weber kettle grill and have had great success with beer can chicken, so turkey should be no problem. Thanks for the tips.

Wow, this recipe looks amazing!!!

I used to make this from scratch. Try beet and ricotta with brown butter for a nice variation.

I'm so glad to see that you let it cook for an appropriate amount of time. As a born and raised Texan, I think that if it's not smoked for over 12 hours, it's wrong. :) This looks wonderful!! If only I could have a smoker in my apartment.

Love the brisket. I have never cooked one myself but would love to try!
http://www.moodyreviews.blogspot.com

Thanks for answering my questions. I'll bear the advice in mind next time I cook brisket. Appreciate it.
Cheers,
FP

I saw that too, that guy was like... uh, whatever... hehe. I LOVE Improv Everywhere. Thanks for posting this Adam. Off to watch the food court one...

Down here in the south it's tough to get apple wood so I used a ratio of 3/4 pecan and 1/4 maple. Also to the recipe I added a diced red pepper; which worked out great. Next time I'm going to try some roasted poblano to add a little heat.

As a self-respecting Texan I will never step foot in that place. Sorry, just can't do it especially with other places as easily accessable (but admittedly more expensive). The chicken looked dry - I would have liked a description of the actual meat because I can bet it's dry as a bone. THAT is what separates the real from the fake in fried chicken.

I have to agree with everyone else and say good on you for reviewing somewhere as overlooked (whether I think that is a blessing or not) as Dallas BBQ.

Ha, I can't believe you did a review of BBQ. Pretty awesome of you guys. I've eaten at a bunch of them and I'm of the opinion that the food isn't particularly tasty, but I think the biggest draw for a lot of people is the "bowl-drinks," as my friends and I call them.
I'm not sure, but wasn't the now closed 8th street location NOT a true Dallas BBQ? I think I heard several times that they were an imitation, and I remember the name being just "BBQ" and not "Dallas BBQ." However, if it WAS a Dallas, then if they were still open they'd have to bring down the cleanliness score here---I once had a roach crawl onto my table. I work in restaurants, and I'm aware that keeping pests out of NYC establishments is a daunting task, but that was unacceptable.