That looks really nice srvy. Can't see it unless you click on the link though so something is jacked up.

I smoked an eye of round roast I have in the fridge to shave for roast beef sandwiches today.

Yeah I used small and tried to download from the phone using CP insert image both pics stalled at 34% so I used insert media attachment. I have this problem often from the pixel 7 pro even on its lowest picture setting.

Grilled some Prime Rib burgers from the bulk store tonight. Not bad. Not bad at all.

Pork is pulled juice separated from fat and added to pork. Old man gets first Sammie.https://uploads.tapatalk-cdn.com/202...4bed5f56ff.jpghttps://uploads.tapatalk-cdn.com/202...3878ccbb22.jpghttps://uploads.tapatalk-cdn.com/202...1d60fce6bb.jpg

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I don't smoke as much as I used to but I'm smoking a butt and some ribs today. I'm off to a rough start as the butt wasn't all the way thawed. It's just going to take longer. Then on the ribs, well, ever since the scamdemic every thing sucks. The cuts of meet aren't as good, the butcher isn't as good the quality is just not what it was. It'll all get done and it's Q and Q is always good though so......Tally Ho!

You’re better off spritzing like crazy and smoking for a few hours to get that smoke flavor and bark while finishing it in the oven wrapped. Way late in the day to start smoking one now. Of course depending on size you could be alright, very late dinner.

It'll be a long day. We'll have ribs today and pulled pork tomorrow and the rest of the week. Butt was on at 9:00 AM so by midnight it'll be pulled and put in the refrigerator.

If you have the time then nothing else matters lol.

Enjoy your day broski

And
Nothing Else matters-

Except this is going require some beer.

One thing about a not completely thawed butt is that there is no injected it.

Ribs are wrapped and the first beer is the bestest.

Im'a going to make some sauce here in a bit. They invented that Alabama White Sauce some years back. I tried some once and it was the nast. Tasted like watered down rancid mayo. I'm making my patented sauce and I call it Ozark Black Sauce. Lot's of black berries around these parts and I love black berry jam so black berry is why it's black. Derp! Ozark Black Sauce with a hint of Cherry and Habanero. MMmmmmm!

Woke this morning and checked the front page of youtube to check out what was new. Right off the bat, I see Harps BBQ in Raytown. For my money, it Blows away any place in Western Mo and Easter Kansas. If you are near try it out but beware its one of those places that run out of things best to get there early.

https://youtube.com/shorts/rlRPQqKyICY?feature=share

<iframe width="493" height="876" src="https://www.youtube.com/embed/rlRPQqKyICY" title="The Best BBQ in KC is From Texas" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>

Something I guess I am not used to yet is all these cheater burnt ends. Scotts I went to and this place they're calling cubed point a burnt end. Am I missing something? I know it is easier but it's not a ****ing burnt end!

I'm an hour out on this 8 lb butt maybe a little less. It's been an all day sucker! The ribs were good along with corn on the cob and canned baked beans.

I was planning on getting to bed at midnight but I won't make that unless I do a long rest on the butt and sleep for 4 hours or so. Why can't I just let it rest in the smoker after the fire burns out? :hmmm:

I brought it in and covered it with towels and let it rest in the oven for... 6 hours. So I pulled it at 5:00 AM... It's turned out to be the best pulled pork I've ever smoked or had. Tender but no mush. Perfect!

This happened.
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