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Re: Tru-Tel installation, don't run out and buy a decent 13/16" drill bit like I did at a specialty hardware store--I cost almost as much as the dial for one hole! Find a buddy with that, a hole saw, auger......anything!

A thing of beauty! Not easy to eat that much tri tip.....I'm guessing 6-8 lbs total?

Hi my TVWBB friends. The missus asked me to chronicle the downstairs freezer's belongings; I was thrilled that I found an 8.5 lb bone-in Costco butt. Made a dry rub on the fly. Hmmm, there's some Montreal steak seasoning--2/3 c. that. 1/3 c. paprika. 1/4 c. each chili powder and brown...

I adore pork sirloin, but I like it in a pot with a can of Campbell's French Onion soup, a package (from the refrigerator section) of good sauerkraut and about 2 T. brown sugar. BAM!!!!

I've never had much luck on HH 15 and up lb. packers. Very inconsistent. L&S only for me with the bigger ones. Best of luck and Happy Holidays

I did some yummy burnt ends but overcooked them.

Looks like things are ratcheting up a bit https://nypost.com/2019/09/04/thousands-to-attend-bbq-outside-home-of-vegan-who-sued-neighbors-over-smelly-meats/

Don't move to Australia, Bulletheads! https://www.9news.com.au/national/perth-vegan-demands-neighbour-stop-cooking-barbecues-smoking-and-bouncing-balls/5a108bdb-142b-486a-a30d-28edd354d602

Looks delicious. To me, a real one (like Demon Dogs under the Fullerton "L") include neon green relish and celery salt.

It took me a long time before it set in that, if you're going to wrap, do it at the END of the stall, e.g., 175-180-ish, puddles on top of brisket go away.

Just a brined yardbird on Performer with Mediterranean spices and accompanied by Greek rice and grilled veggies. Indirect running about 450. Topped off with a strawberry rhubarb crisp. Hope all the dads had a good day like me. Cheers

To paraphrase the late painter Bob Ross, "Happy little accidents." That looks like great eating, and I applaud how you jumped in with enthusiasm. Have fun with your terrific new Kettle.

Man, that's a beaut. Well done!

I've been eager to make a sweet-ish Coney Island sauce for dogs. Your version looks great.

I freeze smoked trim usually for bean pots, etc.

Quick post about a recent cook. Full spareribs. The only thing I trimmed was fat and the brisket bone (which I should have saved for Sunday gravy!). 2/3 CBP + 1/3 kosher salt. 5 hours over mostly cherry with a little hickory. No foiling. (Remember, kids: When it comes to smoke wood, more...

I respect Aaron, but he's gotten too commercial IMHO.

Now, that's a meal

Holy Smokes that looks delicious

Backstrap = tenderloin