I think I have dialed back in and I'm hoping for great success today!!! I pulled out a pack out of the freezer (they're the premium restaurant grade from Smithfield, packed with two per pack) rubbed them down and tossed them in the smoker about an hour ago. My temps' staying level for the first time since the pressure washing debacle.
Here's a bit of pre Q-view:
I thought these guys looked great compared to what I get at the grocery store. In comparison, the store boughts usually are butchered half to death, like they used the butt to teach a new butcher.
These have great, defined money muscles, beautiful well formed tubes, and not a lot of the horrible gelatinous, icky fat. I'll update as the day continues!
I'm sure I'll be throwing other stuff throughout the day into the smoker. I just picked up the last 15lbs my sausage guy will make until the fall, so I imagine a fatty will make it in there soon, along with mac&cheesy, baked beans, fresh super sweet corn, the kitchen sink....
Around noon I think I'll start out with one of these: