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Thanks a ton Larry, and again, the rest of the fellas. I a nice feeling getting atta boys from the Pros.

Thanks for the kind words all. Shawn, the next one I do will be high heat. Just gotta try it.

Checked for tender at 195, probe slid in with no effort. Wrapped up and resting. Took right at twelve hours. had plenty of fuel left, threw together a cheese filled fatty, and on the smoker. Will post pics later. Man that thing has the house smellin good!!!! Ok. Here are the pics. Pics

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Ok. The work schedule changed and I was able to put it on at midnight. It's now 9 am here and the internal is 168. Should I foil or not, and at what temp referance should I start checking for done (tenderness)?

I sure can. If it will fit. Do I need to add anything to it while it's in the crock pot?

Thanks for the reply. That's great news. I was going to start it late tonight, but work tomorrow cancelled that. I'll have all Sunday afternoon to do the high heat. Should I treat it the same as a high heat Briket. Foil at 160-165, start checking for tender at approx two hours later?

I have a 10# chuck roll. Work schedule has changed and an overnighter is not possible. My Sunday afternoon is free. Is it doable to high heat this thing? I need to cook it this week end.

OMG!!!!!!! When was the last time you used the grill?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joel F.: I have a SS hinged grate for my kettle and it is stainless as it passed the magnet test. </div></BLOCKQUOTE> What is the magnet test?

Thanks. Unfortunatley that was store bought. The bacon I make is sliced pretty thick. So I didn't want to use it for the ABTs. I put in a request to Santa for a meat slicer this year though. The pastrami, like you said, Is the best I have ever had. I will be doing many more of those.

Smoked up some pastrami, and then trew on some ABTs Both turned great. Used the Corned Beef recipe from here. Took about 6 hours. Used RO lump, and Pecan for wood smoke. The ABTs were made with cream cheese, shredded 4 cheese Mexican blend, and pulled pork. Threw them on for about 2 hours...

Did two big pork butts. About 9lbs each. Threw on a fattie at the end. It's going to be a good week Tater.

Great job. Awsome looking!!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by R Addy: If it's the "made in the USA" lump, it's one of the best. Don't know how it works on WSM cause I don't own one. Works great on a kamado...

How would they know if I had an old or newer one?

When the new ones come out, would I be able to buy the new style legs, heat shield, and door, them put them on my WSM?

Great job. I'm liking that.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash: Great find and an even better deal. I wouldn't mind having one of those on the porch between the Performer and the WSM. </div></BLOCKQUOTE>...

What are the dates these these things will be for sale?