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Just stay the course, you will be OK. There is the old shake/twist the leg/thigh trick. Easiest way for me to test for doneness other than a thermometer is to make e small slit in the thigh area and take a look see. If it is done great, if not press on with the cook. Do not worry all the juices...

Listen to Pinny B. She just became a wizard on trimmed brisket. Just put it on and follow your instincts and the things you have learned on this site.

Pinny, I may be a bit late, but hang in there. A bit more lit may be in order. Just keep poking that meat. When it gets buttery you are home. A learning lesson. Does not sound like you are in danger of a bust.......

Just let it go and follow Kevin's suggestion. I personally would let the temp creep up about 30 to 40 degrees. You will be fine.........

I routinely use Danny's glaze. Works for me!!!!!!!!

Melissa, great idea! I just did 2 doz. And while I was in the groove another couple of doz. for the freezer would have been a piece of cake........

Sure it was a great event with good food! Smallish' portion are the name of the game when you are raising money.........

Ribs, roadside chicken, abt's, and fatties for the neighbors. Just hoping for no thunderstorms.

Yes.....

Ribs and a fatty last night. Roadside chicken tomorrow night.

Todd, I have to try this soon. Always looking for a good slaw recipe.

John, you are making this too difficult. Just fire that puppy up and let it hunt. I assure you on the big scale your cook will be no less than, " best I have had in a long time."

John, I really do not think you need the foil balls. Just foil the pan and leave an inch or so space between the foil and the bottom of the water pan. Same effect, just saves foil.

Opened my last bag of Rancher Sunday. Back to Kingsford for me also.

Larry, I love your closer on light/versus sound. I have known many people who fit the the description, especially in the Pentagon.

Teague BBQ in Burnet. Was there a year or so ago and it was a good local place......

Ron, I use Bryan's method on all but high, "let her rip" cooks. On high heats I just line the pan with foil. Otherwise, the air pocket really gives me a stable, easy to control cook. Works great.

Or #2, use foil in the pan as outlined by Bryan S, a guru on this site!!!!!!

I agree with Paul. Get in the ballpark and let ramble.

Cook it as you feel it should be cooked. You have had enough help here so it is now up to you. Bet it will be a hit.........