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Haven't posted in a while, just been cooking the same old, same old. Got ahold of the last packer in the market (don't have the will to endure a Costco trip these days...) yesterday. Test #1: My own injection marinade. worcestershire sauce, soy sauce, water, and melted butter. Stained the meat...

Something about "set it and forget" just works for me... Pulled pork be happening, so poor me has to just wait around!

Finally think I wound up all the BS that seems to have been plaguing my world for a while - time to stop eating junk and lose a few lbs that seem to have accumulated. Nothing like a brisket diet to kick things off!

Bringing a batch to the family Father's Day BBQ tomorrow. Got the prep done tonight. Really looks like a good belly - can't wait to see what the family thinks of them.

Picked up a prime packer at Costco and got it trimmed and injected tonight. I'll rest it in the fridge and put it on early am before I head to work. Tonight I'm running up the pellet grill to be sure all is in order - so far its working just as well as before the move - yay!

... Before we list the house and move! On the pellet grill dark and early: Went to kill some time... About halfway there... (Pup gets the corner cutoff - she kept an eye on the grill while I was gone)

Just a lil' 6lb'r for the weekend. Rubbed up and cooking at 225 with Green Mountain Fruitwood blend pellets. They do smell wonderful and burning well in the tube too. First time trying them - good price at Sportsmans Warehouse

After finally getting lucky and scoring a reasonably priced belly, I get to try making burnt ends with it. Went big on the cubes (1.5" or so), some rub, and onto the cooling racks (whomever mentioned this is genius - best $15 I spent on a grill accessory). On the pellet grill (apple wood) at...

How better to start a weekend! Pretty sure the time to cook 1.5lbs on a pellet is no longer than cooking and cleaning up after doing it in the kitchen...and it's so much tastier!

Just tossing it out there... So I'm tasked with making a "breakfast" themed dish for the missus' graveyard shift potluck tomorrow and am going to bake up an egg casserole for her to take. And now that I'm addicted to smoking things - was wondering if using my Camp Chef pellet grill to cook it...

Picked up a 12"tube to see if it'd add more noticeable smoke profile to the meats. Seems like they can be placed about anywhere but when things get tight (space-wise) is there any definite "do's and/or don'ts" of where ir can or should go? This is with 2 racks of ribs this morning, so maybe...

Picked up a Costco 13lb prime brisket flat for Christmas dinner. Never did one before. I don't think I've ever bought a $60 cut of meat before... My OCD is kicking in with research on how long it will take. Currently I'm figuring after trimming it will be closer to 11-12 lbs - so now it's...

I have a 6 Probe Tenergy Wi-Fi Temp Probe. I put one on a stand on the grate to monitor the CC temperature The pic shows where the probe is, and the vertical rod on the far left is the temp probe for the Camp Chef DLX smoker. The wifi probe consistently reads 50 degrees higher than the smoker...

Thanks to tons of great info here, I pulled off my first Thanksgiving turkey! Injected on Tuesday with creole butter, dried it overnight Wednesday, and this morning rubbed in garlis salt pepper butter blend. Poured boiling water on the skin, dried again and rubbed more butter blend on it...