Thanks, after reading you response I looked up stall in smoking and found this great article. I thought the stall was a failure on my part cooking, but it is a common part of smoking. I tried posting for others, but since I new to the message board it would not allow.

Just do a search for this blog

blog.thermoworks.com/pork/pulled-pork-time-temperature-matters

Nah man, just start early. If you want that for supper start it early as shit. If you want it for lunch, night before. When it’s done tent it with foil and put it in a cold oven. When it’s close to time to eat shred that ass and chow down.

Same with brisket. Just roll smoke early and let it rest.

Finally got a break in the rain to break in my new blackstone. Made smash burgers today, they turned out fantastic.

Sent from my Pixel 3 using Tapatalk

Went here:

https://www.facebook.com/americanfirebbq/

Close to home and impressive...

Now if the rain would stop!

I tried the country style ribs on the Big Easy this weekend and it was actually better than expected. Also used the Hard Core Carnivore rub for pork and chicken. It's very similar to the Eat Barbecue rub that I love so much, but no complaints.

There's also the Hard Core Carnivore Black with the activated charcoal that I have yet to use, but this is it is you're interested: https://www.hardcorecarnivore.com/pr...arnivore-black

All day this. :thumb:

How big was the butt? That seems like a pretty long stall. Maybe I am cooking smaller butts though

My homebrew club is hosting our first party in 1.5 years.

20 beers on tap with a full taco bar.

I brewed a wheat beer with styrian fox hops (Slovania) and just put 15lbs of puerco pibil on smoker.

Also got an extender for my egg for more capacity.

https://i.imgur.com/izDbhtC.jpg?1

https://i.imgur.com/StzllzY.jpg?1

Nice. It bears repeating that I’m super jealous of your world KCU.

If you liked the smoked Turkey, Give this one a shot. My Family loves it:

- Wet Brine for 12 hours refrigerated and covered - 2 cups of whiskey with brine
- Dry Turkey and coat with SPG (Salt, Pepper and Garlic Mix)
- Coat with a poultry rub of your choice
- set smoker to 250 degrees and cook for 30 mins per pound
- After one hour, spray Turkey lightly with mists of water, repeat after the 2nd hour.
- When Turkey hits 140 degree internal temp, generously glaze with a mixture of honey and butter - about 4 tablespoons of honey and 1 stick of butter - repeat this one hour later
- After the internal temp hits 160, Hit the the outer layer of the Turkey with a little Victory Lane BBQ Gold Dust. This just adds a little extra flavor to the meat.
- Pull off at 165 degrees, wrap in foil for 30-45 mins and slice to your delight :)

I may have to try that one. I ****ing hate turkey, but I figured out how to smoke them Up right and my damned family wants them every thanksgiving.

That might dress it up some.

I’ve been doing this one for Thanksgiving the last couple years. My Family won’t let me do it any other way. It’s phenomenal

Yeah, mine always want smoked turkey and swoon over it. I say ****em and try different injections and brines and shit, and at the end of the day, it's still...turkey.:huh:

Smoked pork chops yesterday, ribs tomorrow.

Not sure if anything today.

Smoked chops with a light apple glaze is *chefs kiss*