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For our second Thanksgiving dinner this year (first was with my sisters with turkey, etc.), I decided to go with a boneless rib roast instead of turkey. Dry rub, refrigerated overnight, smoked at 200°F over cherry and apple wood for 2 hours, then seared (1 - 1 1/2 minutes per side, sear grate) at 475°F. I returned it to the KK main grate for another 20 minutes at 375°F to an internal temperature of 124°F, then foil and towel wrapped and placed in a cooler to rest for 1 1/2 hours (temp rise to 132°F). Served with roasted sweet potatoes, brussels sprouts carbonara, herbed stuffing with turkey gravy, horseradish cream sauce and/or au jus, 2003 Caymus Special Selection cabernet sauvignon and 2009 Schramsberg sparkling wines.

@MacKenziethanksgiving dinner would be my “death row meal”. I love it more than any other plate. I forgot to do green beans this year but the turkey was the finest I’ve cooked in my life to date so that was nice. Wet brined for 24 hours in hot water, apple juice, kosher salt, garlic powder, black peppercorns, fresh cut lemon thyme from the garden, Montreal steak seasoning, fresh cut honeycrisp apple chunks and a pinch of brown sugar. Then rubbed with Irish butter, thyme, rosemary mix and place two slices of Irish butter under the skin on top of the breast meat smoked on the KK at 225 with apple wood for 5 hours until thighs were 165 and rested for 3 hours before carving. Absolutely tasty. My new bar for Thanksgiving turkeys