Thanks to you folks, we're doing our second smoke...

[Eddie - Chicago]

Finally figured out Photobucket...Just waiting for 10:00.

http://

 

[Eddie - Chicago]

Bought six nine pound butts...Just injected with the Championship injection, and rubbed the SSR. Here's 3, the other three look quite similar.
http://

 

[Eddie - Chicago]

This should be the only equipment for the rest of the night. It's my first time with the Maverick, so I just don't trust it yet.
http://

 

[Tony R]

I'm with you Eddie... Drinking coronas with rib eyes.
Will post tomorrow the cook.

 

[Eddie - Chicago]

Hey Tony, the Ribeye is the way to go! Good to see some red meat on the west coast.

 

[Tony R]

Hey Tony, the Ribeye is the way to go! Good to see some red meat on the west coast.

It was delicious!!'
My brother in law is visiting and he said he pays 25 dollars for the same plate and its not even that great...

 

[Eddie - Chicago]

Tony, it's tough to find a good steakhouse that knows what they're doing. Nothing beats a good butcher, a ribeye, and a grill.

 

[Eddie - Chicago]

Just woke up...fun fact about the Maverick thermometer. Apparently, you need to turn the sound on, otherwise the alarms you set mean nothing. I guess I should have kept the instructions. Pork is at 160, still 5-6 hours to go.
http://

 

[RogerS]

I can smell the smoke @ my house from across the Big Lake Maverick is a excellent monitor. I've had a 732 for over a year no problems. Great looking cook Eddie

 

[Rolf Jacobsen]

Good Morning Eddie. Looks like it's going to be a great day.

 

[Ed M.]

Lookin' good so far, Eddie! Can't wait to see the finished pics!

 

[JimK]

Looking good! What a great way to start your day!

 

[Jim Lampe]

Great lookin' outdoor photos Eddie!
but where did all the tall buildings and six lane roads of Chicago go?

 

[Bob Sample]

I was thinking Chicago looks an awful lot like Raymond Wisconsin . Great looking cook so far. By the way the instructions that come with things make great fuel for starting your chimney.

 

[Eddie - Chicago]

Pork starting to come off the smoker, naturally not done at the same time. I asked my butcher nicely, for similar weights. We may have had a communication breakdown.
http://

 

[Eddie - Chicago]

This the tallest building you'll see around here...
http://

 

[Paul Kastner]

Never saw anything like that in the parts of Chicago I go to. Anyway on Lake street in Chicago there is a meat packing company called Peroria Packing. They rock when it comes to picking your own meat. Tables full of ribs so you can get just ones you want. Finest butchery I have seen.

Nice job on the butts

 

[John Solak]

Very nice looking PP and pics!! I haven't been to Chicago in 25 years, boy has it changed since then!!

 

[Mike Coffman]

Butts are looking good Eddie! As far as them not getting done at the same time, for me that is a
given. Even though they are the same weights they all don't cook the same way. The last 4 9 pound
butts I cooked all were done at different times and the bottom ones are normally slower than the top rack.
Hope this helps.

 

[Tim McCann]

Eddie looks like it's going to be a winner! I was born and raised in Chicago, only been gone for 13 years. But I don't know anywhere that resembles this area? Must be far western burb's or south?