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How would the exterior burn? Sugar in a rub over 350f?

Whatever works, the idea with a HH cook is you'll go through the stall so fast there's no need to foil. (in aaron frankin's new book he reveals he doesn't wrap until after the stall) BTW, I'm in downtown Ellicott City often. If you ever want to talk que or WVU over a drink, let me know.

Live and learn. I didn't know people foiled for HH cooks.

Smashing day!

Super cool Derrick. You spoke to a master. You need to get over to Austin and do a brisket tour of the legends. If you need someone to go with let's talk.

With the acid in there that may be more of a marinade than a brine. Pork loin is great if cooked right. How high did you take it?

Dave, how long was the cook?

Bill, one thing I like about you is whatever you do, you're all in. Cheers.

I'm digging that brine.

FYI, I've done a 12 hour cook at 275f with a level ring of used KB, started with a chimney of new KB. But I'm not using water in the pan and use a IQ110 which helps things a lot.

Bill, did you go indirect the entire time?

Put old charcoal on bottom, put new lit charcoal on top.

Buy it. I use mine every cook.

Where's the horseradish?

I've found 185 to be the magic number.

Awesome story. You have to be proud.

Happy Bday Devil Dogs.

Tony what are you frying those on?

Yes please

Yes please.