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I feel your pain as a Bears fan…🙄

I’ve done it and it wasn’t dry, but also a 3hr rest in the cambro as well. I imagine the helped tremendously. Mine was boneless.

Very little in my class… take very good notes if necessary. You can record too.

https://www.recteqforum.com/threads/smoked-chicken-breast.1637/ Try this one…

Only posting this because of the atypical flavor profile. Just a little 4 lb butt with SPG and Butcher BBQ Texas Bark. A friend of mine did it and raved about the flavor snd he was right. Took to 180 and rested was 185 when I sliced. Amazing flavor but a little peppery which I quite enjoyed.

Really depends if you’re wanting to learn competition or backyard techniques. My suggestion pay attention to all of it and merge all of the techniques to fit your style and abilities. EAT tons of food and enjoy the free adult beverages!

Pork roast, broccoli rice casserole, seitan and mushrooms and onions after snowmageddon(🙄) here in middle TN yesterday… 8 inches of mess is all it is.

My wifes a vegan(😱) so I smoke damn near any kind of veggie all the time for her. I use every rub in my repertoire as well and get no complaints. Depending on the veggie, sometimes a blanch helps with cook time. The veggies taste great but you will use copious amounts of EVOO. Even smoke tofu...

I’m sure @Mike will hook you up! Thank you for your service!

Frogs of a feather, ski together !

I dream of 2” lines of snow…

I similarly went to Evans and peeped the 1100. When/if my 1250 ever dies I will move to the 1100. The larger/rounder barrel is definitely much better.

I have no issues between the bottom and top shelf but its extremely difficult to get a larger piece of protein on the top shelf to the lid opening without hitting the lid opening.

Never cut out every other bone… brilliant lol. Definitely doing that from now on.

I’ve started purchasing directly from them 10 bags/boxes at a time. .085 a lb that way. Not cheap but delivered to my garage in boxes via UPS. They store nicely in my metal job box. There are quantity breaks after that as well. https://cookinpellets.com/product-category/pellets/bulk-pellets/

Im looking forward to @RattleR review as well. My wife showed me these awhile back and wanted to get them for me but she said my lack of excitement prevented her 😂 Im just stuck in my ways with my processes… would have to change up a bunch if I used these. But if worth it I sill!

Is it a chuck? I’ve seen those but not a regular roast. If a chuck I’d re-think.

Thank you Mike! Happy HoHo all you smokin Mofos!

A lil smoked backstrap stuffed with cream cheese, sausage, onions, scallions, jalepenos and a lil truffle oil wrapped in bacon. Actually a very large backstrap off a very large deer 😂