Recent content by BrownRooster

O my word! Thank you all so much for your patience with me and for answering so thoroughly. I really feel like I learned a lot from y'all which is what I was hoping to do. So an update. I threw those bad boys back in the heat. (oven this time because I didn't want to start the firebox up...

Oddly (NOT) no sooner had I asked you that question than FB started posting ads for a Smoke on my timeline. That is likely the direction i am heading. thanks for your help and patience with me.

that there is some fine detailed info. is it possible to save a post/reply so it is easy to find later?

Great to know...thanks!

any particular brand you recommend for leave in? I like the remote idea. Btw way...I know brisket has a "stall" do butts have the same or similar thing?

@hardcookin how long does it takes at temps that high. Looks like your rig is an offset. Do you push it to the back away from the opening to keep that much heat form hitting it dead on or does it matter? @chopsaw - I normally don't brine anything, but so many said to I thought I would try...

O.. thank you for the tip! I am trying to get get this. Will purchase thermometer today. Do you use a leave in, or one that you take and check each time? What sort of impact do thermometer holes have on moisture loss?

I am historically NOT a fan of BBQ pork. Raised in Texas and NM, ranchers taught me that pork was for breakfast. I am trying to learn to like it and am trying to learn to do it well. I apparently screwed up. And need to know what I did wrong. I see all of these pull pork videos online and...