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I know there are conflicting views on this. I only had the lid pop 1 time and it was when I started with the lid closed and the pellets did not catch fire until gases and smoke had already built up. I have since started with the lid open until I see the first smoke start rolling then close the...

I'll get behind anyone who says you should eat more meat and less vegetables.

It was a 15 lb whole packer choice.

The brisket came out really good. Usually get one from Schnucks but they only had flats. So picked one up from Walmart. Came ou a lot better than I thought it would. Tender, juicy, andvgreat flavor.

How much trimming did you do before smoking? If you trim off too much of the fat it could dry up. Simmering in some beef broth and onions makes some really good chili, sandwiches, or tacos.

I used the power washer on all the internals.

Asked my future SIL what he wanted for his birthday Saturday and he said a brisket. So, figured I'd clean the Bull up today. Haven't seen the light that bright in awhile

Looks really good!

Going to have to pick up a chuck roast. Yours looks great!

Busted out the GMG pizza oven. Got it to come out roundish this time! Homemade dough, sauce, pepperoni, mushrooms, black olives, onion, and fresh mozzarella.

It was a gift from my Inlaws. I used it on chicken, ribs, and pork hutts, It is actually really good.

Read an interesting article about smoking below 225 degrees in cold weather. The author suggested that in colder weather it takes longer than 4 hours for meats internal temperature to get above 140 degrees, the danger zone upper limit. And this could allow bacteria growth. I have smoked at 200...

I set mine at 225 degrees at 10pm. I used to do low overnight but it was hitting the stall after 8 hours. Usually have at least 2 on though.

Doing a couple of pizzas and pulled pork nachos. The pork was vacuum sealed from a cook last weekend.

In a pinch or if feeling lazy, I go with Bad Byron's Butt rub.

Finished product. Bone pulled out clean and it was tender and juicy.

It reminds me a lot of Bad Byron's Butt Rub but a little bolder pepper flavor. Not too sweet but really good.

Two pork butts prepped, probes calibrated, and on the smoker. Going to be a good Sunday.

Welcome to the forum.

Happy Thanksgiving everyone!