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.

Think turkey season ends when the leftovers run out? Think again. This post‑Thanksgiving rotisserie turkey turns an extra bird into a show‑stopping spin, with shatter‑crisp skin, juicy meat, and gravy that tastes like liquid gold. Here’s how to time it, set it up, and carve every last bit into something worth staying up late for.

Move over turkey—this year’s showstopper is a mahogany-skinned smoked duck kissed with maple sugar, spicy honey, and pecan wood. This guide walks you through a Thanksgiving duck that finishes with shatter-crisp skin, rich rendered fat, and citrusy, garlicky aromas that perfume the whole backyard.

Big birds can be intimidating, but a 22-pound turkey doesn’t have to mean an all-day cook or dried-out white meat. This guide breaks down a fast, high-heat approach with compound butter, breast-down roasting, and clean smoke so you get crisp skin, juicy meat, and rich flavor—without turning your holiday centerpiece into a smoke bomb. Learn the timing, temps, and tricks pitmasters use to walk that fine line with poultry.

Snow, wind, and freezing temps don’t have to cancel your holiday bird. With the right setup, an insulated “smoke shack,” and a hot-and-fast approach, you can turn out a juicy, crispy-skinned turkey on a Weber Smokey Mountain in just a few hours. This guide walks through the exact method—from brining and compound butter to managing cold-weather fuel and dialing in 325°F on a WSM.

A Chamorro-style whole roast pig is more than a centerpiece—it’s a celebration. This guide walks you through the marinade, gear, and roasting techniques behind a beautifully bronzed, crisp-skinned lechon-style pig that will steal the show at your next gathering.