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Nice work!!! Welcome to the forum!

Nice looking bird!!!

I'd definitely eat up some of that!!! Looks delicious!!

Yep! I've hit a stall there a couple of times. One time it was actually the second stall of that cook. Blew my mind.

I got a 4 lbs. Boston Butt a while ago. I was really surprised that it took me nearly as long to cook it as it did the 10 pounders I usually do. (It took 10 hours.) I might have just had bad luck though. It still tasted good.

So, it's a brisket substitute with Tri Tip. I think we should call it a Trisket!!! Thanks for entertaining my confused mind. I've never seen that way of cooking a tri tip before. I always learn good stuff from you! Thanks!!!

That's some great looking pizza!!! I'd love to have one of those!! Nice work!

I am genuinely curious as to why you would cook a tri tip this way. Obviously, you've done it before and you liked it. So, I'm curious about a bunch of things: 1) Was there a fat cap on it? 2) Was it dry? 3) How's the flavor and texture affected?

I love it!!! Thanks for taking one for the team, y'all!!!

Man that makes me want to go camping so bad!! Looks like great food, a soon-to-be great camping set up, and great use of chilly waters!!

I have the full sized chimney. It was all that was on the shelf at my Lowe's when I went to get my smoker. I've never found myself wanting a smaller one, it works whether I'm firing up 10 coals or a whole chimney full. Now, I want to echo what Randy said. If you're cooking for more than a...

Oh, and my wife entered the raffle for some of the bacon. We somehow won. So, I cooked it up Saturday night and we had BLTs. Those sandwiches are ALWAYS better with homemade bacon!!!

A friend of mine is really darn good at CrossFit. It seems like every year she goes to the CrossFit Games. This year was no different. One of the traditions for Games athletes is to have a fundraiser to help them defray the costs of going to Wisconsin for a week to compete. My friend always does...

A beautiful brisket and great looking plate. Top it off with some good whisky? That's a club that I want to be a part of!!!

Those came out beautifully!! I'd love a plate of those!!!

Chops look great!! And, along with the others, I totally agree that getting good wood from a good source makes a big difference!

That looks good to me!! I was curious about that cut of meat when I read Chris' article about it. But, I haven't seen it anywhere yet. Since I haven't done one, feel free to disregard, but what about injecting?

I’m cooking for a fundraiser that starts tomorrow morning. I’m using the same Boston Butts that I normally do. They usually take me right at 13 hours at 250* when I do them one at the time in my 18.5” WSM. Any idea how cooking 3 at once will affect my cook length? Thanks in advance!

I've never tried to calculate my yield, but that's why you can change the percent of yield in that calculator...to adjust for your normal yield. We all have different standards of how much fat we want left in. :)

I'll have to admit that when I saw the last cooking picture, I was a little skeered. But, boy was I wrong. That steak came out great!! Nice work!!