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What kind of winds do you have when you cook?

Catfish Fry

I don't think so, in fact I'd most likely go higher but not past 300. As long as you're checking IT's you should be ok.

Very Interesting and intriguing read, almost influences me to trim my brisket, but I've had such great success without trimming I probably won't cause I know I can taste the rub I put on in the meat.

Looks delicious.

I've CAD Drafting Designer currently in the Control Systems, I/E Field for 3 Years, but prior to that was in Piping for 6 years.

damn good looking pork steaks, guess i'm on the hunt for a used rack.

So, a few months ago I went and bought a few different kinds of fire starters mainly for me kicking back to start a fire and have beer with friends and family, and stumbled across this one brand(if you can call it that) at one of my stores and saw that it you could use it for Grilling, so I...

Will be using my WSM with the windbreak I built, actually using a Thermometer for some cooks so I won't need to hover, and will be making my own rubs and sauces the best that I can low carb for my wife and family seeing as most are diabetic now. Also will be exploring different cuts of meat.

Damn if that ain't perfection.

Will do, next time I'll use a different rub cause it was a quite peppery.

Plates

Here's the pulled pic pretty peppery but good made low carb sauce cause a few of my guests are diabetic or borderline.

Pulled in 12 or so hour at 205-207. Have it wrapped and stored in small cooler for couple hours. Till shredding time.

Has an over powering pepper smell to it upon opening, but is awesome when applied and smoked.

Well for Easter my wife wanted me to do a smoke and I decided to do the Boston Shoulder and Picnic Roast I had in the deep freeze all wrapped up... Trimmed some fat off these puppies and rubbed em up with the Salt Lick Dry Rub. Charlie took a nap. Lit up the coals.. Bullet getting up to...

Did you spritz on the first cook?

Did you rub and fridge them for overnight or anything?

All good now.

I wrapped it that way, cause I'd done some research in long term freezing of meat and said that's best for preventing freezer burn.