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I did 6 -10# butts on my 18.5" WSM. Set three on each grate stacked like a tepee. After a few hours they shrunk so I was able to lay them down normally. No water and ran 250-275. The amount of meat you add doesent really change the time from one to six or eight. It just takes longer to come up...

Perfect!

A tradition. Thanks for sharing!

That's not what I had/used, sorry.

PBR for the win!

When did Weber start selling down under? Charky seems like a Aussie name.

My Son just got back from Japan. That could be a cut used in self serve BBQ's or hot pot restaurants. He said food prices were very reasonable there.

Try some chili paste. I know when I cook with it the flavor stays put. There's asian, latin and Italian brands.

https://www.thespruceeats.com/what-is-a-beef-blade-steak-995581

Yea, I should of asked if it's Moo or Oink?

https://tvwbb.com/threads/st-louis-pork-steak-aka-blade-steak.17197/

As of today, CB goes for $0.75/ounce @ Target. I paid $15.00 for that pork loin, with a little time and effort I have about $84.00 worth of CB in the freezer and I know what's in it.

Sliced 1/2 the loin in 1/8" slices and the other into 3/16" slices. Put em in pacs of 6 and 8.

https://www.amazon.com/dp/B07RT27BVZ?tag=tvwb-20 Scroll down, 9" x 6" x 4"

Used a whole pork loin (7#) cut in half. Cured for 10 days using Hi mountains buck board bacon cure. Rinsed and soaked for a day, set in fridge on rack for a day , then brushed with a bourbon maple brown sugar glaze. 200 for 4 hrs till 140. Will chill and slice tomorrow and vac seal. Pics will...

https://www.thenewsenterprise.com/news/state/a-pig-tale-fathers-country-ham-closing-after-decades-of-operating-in-muhlenberg-county/article_4e88cd95-7714-54be-b349-dfa09804b0c4.html

It's easier when you know it's coming and they pass peacefully.

I never get tired looking at your pics!

Showing grandpa his computer skills.