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Nice move using the drippings.

This. It won't benefit from slow cooking and may come out dry if you did. I'd reverse sear it to 130 and slice thin, season, serve on rolls with mayo/horseradish and soaked onions. Great stuff. That's Baltimore pit beef btw. :D

Cut it in half or thirds to speed up the time. Good job!

http://tvwbb.com/showthread.php?40418-Hanging-Chicken&highlight=hanging+chicken

Why are you cooking indirect?

It's fantastic. Sweet smelling, too light to use on beef IMO. Load up.

Very cool and a great review. Keep us updated.

Very strange. Never had bad charcoal even if years old.

Beautiful family.

Wow. That card is tearing at my heart strings. You have a beautiful family. Happy Father's Day.

They cook hotter than that. Black's pit is at 300f and I expect more of them are around there.

Very nice. Beef sausage is hard to fine around here.

Chris, no water pan was used, right?

Never done a full smoke on them but do a 5-10 minute reverse sear on burgers.

Jim, what's the story here? How did this happen?

Jim, what's the story here? How did this happen?

Harry is fantastic. I've been to his class and didn't really learn that much that was new (to me). His class is for backyarders. We asked him for a comp or advanced class. That said it's a great memory. Thanks Harry!

Very, very cool Bill. Falorni is on my list to visit.

Every time I look at the price of beef I make the Sign of the Cross.