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I used some of the rendered fat/tallow and injected some into the flat just before setting it to rest. Have never heard of anyone doing this…Has anyone? Any suggestions why it might work against me? Shouldn’t be enough to make anything mushy, just trying to give flat a little extra protection.

Basically I couldn’t justify purchasing pork butt for double the price. The price of butt shocked me. Brisket under $4 also shocked young ones have dogs for sure!

Basically I couldn’t justify purchasing pork butt for double the price. The price of butt shocked me. Brisket under $4 also shocked me!

200* now. Bumped to 300 and wrapped at 8. Prone slipping through, can have a nice rest. All is good for now, hopefully all is well when the first slice hits!

8 AM and 162* Bark not quite what I want but have to wrap. Have upped from 225-275- now 300

15 lbs before trimming. Have it on at 225. Think I should be fine. I normally have brisket well planned out to ensure tons of time and just keep a long rest, but this one was spur of the moment run home trim and toss on for a hard 3PM time. Hope it is what we both think!!

Went to the store to get a couple butts for my son’s 4th birthday party at 6:30 this evening. Shoulder was $6.80 lb. Brisket was $3.70 lb. I was basically forced to grab the brisket. Put it on at 7:30 PM and hoping it will be ready to serve around 3:30 PM tomorrow. I like resting my brisket...

If you have the grill grates, what I do is put them directly on grill grates at 375* skin side up for 25 minutes and then turn it to 400 and put them skin side down for 15-20 minutes. Has worked really well for us. Pull back the skin on the thighs so it folds back and get rub on the meat. Hit...

Glad I got rid of mat 45 mins in. Looking pretty good now

I just took it off the mat after 1 hr. Didn’t like the way it was going. Hopefully it can be salvageable.

That is what I was thinking. I don’t have any wire racks currently, and don’t have the time to properly clean the grates where there would not be residual. Since it’s only 3 lbs, I am going to see what happens on this mat (it’s surprisingly thin), and report back.

Do you think it would be ok to put jerky on a mat like this to smoke?

All done.

Getting ready for a wrap.

Bro and sister in law getting home from having baby tomorrow, so I had to put a couple butts in bed this evening. Tucked in, smoke rolling, and ready to see what bounties the morning brings! Cheers!

*rests

The good news is that it will be semi tough to mess up a butt. Start early, and if it’s done way too soon, just keep it warm. It will be sure to make your guests happy. With BBQ, the only way to guarantee times is to start early and then have longer than normal tests, which isn’t a bad thing...

Firmly seated some harnesses and fired it up again today. Everything that was not showing yesterday is back to 100%

I just finished some chicken and a few things happened. Chicken was excellent, first and foremost….My app kept control of my grill temp, but the actual controller on the bull only read the set point and not the actual temp. Probe was inserted and that did not show up on the controller or the...

Test running at 20 feed rate, got to 225 and held there for 25 minutes. Cranked it to 465 and got there in 6 minutes and stuck the landing at 465 with no overshoot.