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Smoked some ribs today. 1.5 hrs in the smoke. 1.5 hrs wrapped in foil. 5 min sauced unwrapped. Excellent results.

Mark, you might try the High Hot Brisket. I did yrs ago and never went back. I haven’t stayed up late or got up early to cook in yrs because of it. I can put it on at noon and eat it for supper. 🍻

Years ago I had a temp controller for the WSM. I decided I don’t need or want it so I sold it on this site to a competition team. Later, I went up and saw him cooking at The Jack. That was the year Tuffy Stone won. I don’t do overnight cooks. I rarely even use the remote thermometer any more...

Brewing a hybrid of sorts today. American grain and classic APA hop flavor but with English yeast at Best Bitter session strength. I’m only going to boil 30 min as another arrow in the quiver to lower starting gravity. My 180th all grain beer since AL made HomeBrew legal.

Well done.

That’s the way I cook poultry on the 22”. Hang a turkey or chicken from expansion grilling rack, wings, thighs, legs on the grate.

Well, how did it go?

When you put it in the crock pot I recommend some liquid. I use Chx Stock but Veg Stock, a thin BBQ sauce, etc would do. Here’s to a great meal for your group!

BFletcher is correct. I would not hold it in a cooler for that long for fear of the danger zone. I would treat the cook and the reheat as two completely separate events. 1) Cook the meat and store it. 2) Reheat and serve it. If your study is at 0900 and you’ll serve at noon, consider a crock...

I pre cook pork buts all the time. I separate ‘chunks’, vacuum seal, and refrigerate or freeze them. When I need the meat I place how ever many chunks I need for the group size I’ll be serving into a pot and add some chicken stock. I bring it to a simmer and continue until the stock completely...

I made Bob’s recipe for years. But the nitrate/-trite thing always bugged me. So I used salt. It was excellent.

Homemade

Chx legs and thighs. Pre sauce: Post sauce:

Here’s my Stout

After many years of using Bob’s method, lately I’ve been curing bacon with just 1Tsp per lb Kosher Salt. Eliminates the sulfites/sulfates. RIP Bob my friend

Mashing a Dark Mild now. By using 1:2 sulfite/chloride ratio, the malted oats, and 158°F mash temp, I am hoping to get more body in this beer.

Brewing my take on Lee’s Bitter today

Filet, lobster tail, potato skin, and sautéed mushrooms served alongside a Dark Mild.

I used to have a blower. I sold it. I don’t do overnight cooks. (I do High Hot Brisket.) The simple approach makes me happier.

Helles