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Has anyone ever tried this? I bought a veal breast today, and am eager to see the results. Their were Veal briskets as well, but the breats looked like the better candidate for "low and slow"... Thanks!

Hey Everyone, I had to buy a couple of picnic's this past weekend, because there were no Boston butts to be had. The finished product turned out tough as heck, and were very difficult to shred. It wasn't due to temperature spikes, as the cook was carefully observed. Is it possible that the...

Has anyone else experienced an uncontrollable spike in temperature when using Mr. Minion's method for long cook times? I am extremely stingy about the amount of air I let through the vents, and I've still had instances where the temperature hit upwards of 280! I find that once it gets that...

Has anyone ever had a problem with their meat thermometers leveling off temperaturewise? I seem to have been having that problem with both the digital as well as analogue types. I end up just determining if the meat is done based on time and looseness of the bone. It's driving me crazy!