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This is Bryan, Thank you for all the congrats!

It's finally done, and he has passed his Certification!! Seriously, he did a great job, so proud of him! The bone came out with no effort nor meat stuck to it. He got the hang of the Bear Claws really quick. Building his sandwich, step 1: Sauce on the bottom bun. Step 2: As much meat as...

We're about to hit the stall. We plan to wrap in foil and finish in the oven. Last time we did that it made for a longer rest, an earlier meal and great Pulled Pork. I'll post more pics then. [Edit] DARN IT!! Forgot to take pictures of him pulling the butt and wrapping it for the oven! It...

Cold, and windy, but Bryan soldiers on... Meat went on at 07:33 CDT. Current temps Smoker 244, Meat 50

11 y/o Bryan is testing today and tomorrow for his Official Pitmaster Certification! Here, he's loading charcoal into the WSM bottom section. Here, he's adding newspaper to the charcoal chimney. Tomorrow, he'll smoke a Boston Butt over Hickory as his final exam. Stay tuned for more pics...

Wasn't there a golf tournament today?

Got it! Thanks Clint. ;)

thank you kindly

this is enough characters

Hi Brian, Dude, the first step is admitting that she has a problem. Get her to an AAD (Alcoholics Anonymous for Dogs) meeting ASAP.

Thanks Len! After all the trouble I had with the dog being drunk, I just didn't have time to wait it out on the smoker. :cool:

She's a wimp. Passes out after only 1 cup. [KIDDING]!!! https://drive.google.com/file/d/18DW4dTl8MF_Wg2HXgOLdbuKaBMYWwcfu5w/view?usp=sharing

I was raised right. Sometimes you just have to MAN UP.

...but someone had to do it. It was a great day to be alive and be in Tennessee!! The dog and l had to spend all day on the deck drinking beer, eating chips, listening to the Blues and smoking what turned out to be a superb Boston Butt. I took the coward's way out and conquered the Stall inside...

I don't claim that I monitored the temps perfectly, I let it get too high near the end, but I've never seen any cook turn out like that. Strange, won't happen again. We love smoked turkey, and I've been fast and loose with the method. I'll do better next time. :D

The color AFTER I scraped off the gunk is perfectly acceptable. I believe the gunk is the Tony Chachere's seasoning that has gotten too hot and burnt. Next step, change or eliminate the rub. SPG might work, eh?

It's a BEAUTIFUL day here in West Tennessee!! Today's cook was dual purpose - put food on the table, and find out why my turkeys are so dark, almost black when done. I think I may have it figured out. Take a look at the pictures and see for yourself. They're in numerical order, and the...

Thanks for the info CaseT. In the past, I've had to download the pics I took with my tablet to my computer, upload them to some website, convert them, get the code, post in a msg. I think I'm just going to use links in posts w/ pics...

https://drive.google.com/open?id=1neTx2VbLtw0DsdJ5axc4WAzGi09V94H5bQ

Hi Riki! Sorry for not getting back to you sooner. That's a great idea, thanks!!