Recent content by mikeymjr23

It's a tough job, but someone's gotta do it!

Thanks! 1 digital therm in the grill, 1 in the pork Shoulder, 1 in the brisket. We have an oven therm ($5 at Home Depot) inside. It's almost spot on with the digital. The stock therm is about 50 degrees higher.

Thank you!

Sounds good to me!

I'll have to try that. We've been watching our sugar intake, and I've fallen in love with this stuff. https://www.wegmans.com/products/grocery-food/condiments-and-sauces/barbecue-sauce/memphis-style-bbq-sauce.html Not sure if you can order it or not, but I have 2 Wegmans within 10 minutes...

But why?! You've got a perfectly good grill right there!

Smoker lit at 4:15, pork Shoulder on at 5. Brisket going on in 10 minutes. Keeping the temp up has shown to be "fun", but that's what it's all about!

5.5lbs of beefy goodness!

8.5lbs of porky goodness!

Good idea! Will probably keep me safe from the bosses wrath as well!!

Thanks!

So I have made a basic version of ABTs multiple times. Most of the time either in the oven, or right on the grill itself. I mix cream cheese, shredded cheddar, garlic powder and onion powder in a bowl. I then spoon it inside the pepper. Same as every other recipe. Though, I think that I might...

Thanks! In talking with my BIL, we're thinking we're gonna have an easier time at 250...simply keeping the temp at a constant. I'I'll definitely keep everyone posted...pics to follow!!

Thanks! We want to try to stay 225-250. Try being the key word. I'm guessing that we'd need to put the pork on maybe 2 hours before the brisket???

I know that the meat will tell me when she's done, but I'm wondering what time I should start the smoker on Tuesday. We are doing a pork Shoulder (8.5lbs) and a brisket (5.5lbs). We'd like them both ready to eat at 4pm. I know that I'd like at least 1 hour of resting for them both. What...