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I be bought cowboy coal 2x, and both times there was a lot of lumber. I won't use that anymore. BGE brand is awesome (apparently the premium/large prices from RO) but way too expensive. I've been using royal oak, but my local SAMs club had Vision coal at $9 for 20lb bags, so I grabbed a few...

Sounds like you need to get yourself a cast iron Dutch oven moozoo. Chili, gumbo, some stews are even better on the smoker)

Ok, that made me laugh! Sorry for your loss sacedbysapp

Does the tumbler speed up the marinade time? I haven't see one of those before great looking food!

Lmao. I need points! Sweet looking ride!

Looking perfect so far. Thumbs Up You have hit the stall temp. That's normal. It will start rising soon enough. Definitely post pic of the finished product!

I am a big fan of brining. I was kind of surprised that the unbrined tasted better. It was really because of this particular salty rub. Thighs come out moist on their own though. Other than the flavor of the meat, there wasn't really a difference. Then again I only brined 4 hours. Overnight...

Great color on that bad boy. Nicely done! :points:

SO the results- We had 6 people for the taste test. There is definitely a difference for what I liked from a standpoint of eating the at home where you eat a lot vs the one bite taste test that a judge would experience at a competition (Im definetly not an expert in this regards, but I think the...

The beer was hob nosh...my new favorite IPA! 7.3% alcohol so a stiff one too. As far as the sauces, they are both great on their own, but mixing them 50/50 is amazing. Tangy with some heat. Im a huge fan of blues hog.

For the rub and sauce combo, I decided to use Yardbird rub and then a 50/50 mix of Blues hog original and tennessee red. This is the rub and sauce combo that is really popular on  the comp circuit and has won a grand championship (for good reason). After about an hour on the grates, mopped...

After 1 hour at 300 all moved to grates, brushed with butter and some more yardbird rub.

I bought some chicken thighs today to practice competition style chicken since I WAS entered for a local BBQ contest (non sanctioned). I found out today it is cancelled bc not enough entrants. Oh well. I decided instead to see how competition thighs compare to just typical home thighs. I made 3...

Yep, true blue whisper. I can sear things just fine on my bge as well. My next purchase will be a high quality offset to replace my cheapy. If I won the lottery you can believe I would have one of those argentine grills in my backyard too tho!

Not at all Steve. I was curious bc a lot of folks don't like mesquite. I usually use a bit of that along w hickory on my pulled pork. It seems like the general feeling among people on here is that it is too strong and earthy. End of the day it's all about personal preference.

Hmmm. I would say the Q started in NC. Go heels! :icon_razz:

Looks awesome!!! Perfectly cooked. Points for you!

Sounds like you have a good plan there for your pork butt getnwithit. :welcome1:

:welcome1:

Congrats! I would imagine that will have some meat on it today.... :grilling_smilie: