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Sounds good!!

Sounds good, can't wait to try it out. Thanks

I like to freeze it in chunks with the Foodsaver, seems to keep the moisture in the product. I thaw by bringing to boil in water, turn off heat and let it set in the water until thawed.

Start sucking the air out but stop before it moves into the food saver. Hit the seal button to stop the vacumn and seal the bag.

Welcome aboard from another ol' Kentucky boy. I'm about like you, haven't tried brisket yet. I do my smoking on the performer and cook about everything else. I did 3 racks of babybacks the other day and did a 2.5/1.5/.5 and they came out great.

Same here, love that false cap...

I never trim, fat cap down and let it cook, always turns out great. Since I'm doing it on the Performer with fire bricks and minion method mine usually runs between 250 to 275. I usually eat a whole meal while "taste testing", It's always best when it first comes off the grill.

I smoked a pot roast on the Performer for a couple hours last night using hickory, transferred the roast to the crock pot with onions and potatoes. I checked it this morning and had a taste test. It was the best roast that I've ever had. I used the same seasoning as Russell, can't wait for lunch.

Looks good, cowboy rib eyes are my favorite.

Welcome aboard from Muhl. Co.

Looks great, love to have one of them rib-eyes right now...

I had a cheap gas grill before the performer, after using the performer I threw the gas grill in the trash... never looked back.

Mine came out great. 12 lbs. and cooked between 350 and 400. It kinda freaked me out, only took an hour and 45 minutes... 165 in the breast and close to 180 in the thigh. The family loved it, my sister also did a breast in the crock pot and I don't think that there was much of it that was...

Hey Greg, I updated my profile with my e-mail if you could send me the .pdf Thanks, Barry

Very nice job... looks great. I'd like a copy of the pdf if possible. Thanks

Just ordered one myself... can't wait to try it out.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: I use butts between the 9.5 and 10 lb range all the time. Sometimes they are done quicker and sometimes they they aren't. Average time for me is...

I thought about that but I'm going to try to finish it up tonight without the foil. It's stalled right now at 185, might be up a little late tonight. Just pulled them off at around 195, the best I've done so far, falling apart tender... total cook time was close to 16 hrs.

I'm doing 2 10 lb. butts today and didn't get started as early as I intended. My question: Can I pull the butts tonight before they are done, refrigerate and finish tomorrow in the oven?

I cook mine on the Performer for around 2 hours at between 250 to 300. The longer time gives the peppers enough time to soften and the bacon to be nice and crisp. I cook them indirect.