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That someone may have been me. I learned that trick from Hey Grill Hey and until this cook, it's the only way I've done butts.

So I set out to do a no-wrap butt. Got a 10 pounder and a recipe. Rubbed and set in fridge overnight. Started at 4 am, 200 degrees for 8 hours. At noon, it was at 138 int temp. Per recipe, bumped it up to 225 for the duration. Well, at around 4:30, it was just at 155, the stall. I'm...

That's awesome. I've been smoking for 3-years and I'm not ready for my first brisket. Good for her.

Looks great, But even knowing that they are done, that pink just freaks me out a little.

Thank goodness the HOA doesn't allow open-flame cookery.

Thanks for the info Mr. Chopsaw. Don't think I'll be needing this.

I just noticed it this morning. With the high temps and the smoke, thinking about putting a pork butt outside and letting the conditions smoke it. Would save me some pellets for sure.

That butt looks great. No wrap ? I'm going to try this soon.

Interesting. Will have to try this next chicken. Never heard of Tender Quick. Is it crucial to the brine ?

NOPE, always unplugged when not in use. Hell, I unplug my Kurig when not being used. I only use it on the weekends.

Three years later... Hope he went back to farming. Not good at smoking.

Rivals, on Hulu.

Was there in May. Enjoyed Shuckems Oyster Bar (tourist trap?). Dee's Hangout was very good. Also ate at Schooners. Another trap, but PCB itself is a tourist trap so there is that. Regardless, all the seafood I got was great. Have fun.

I did my first smoke for people other than me and my GF. Smoked a meatloaf, turkey breast roast and "grilled" some beer brats. Everything turned out great. I was too busy cooking/hosting and forgot to take pictures.

Actually having the cookout on the 3rd since we'll be at Mid-Ohio for the Indy car races the 4th and 5th. I've invited a few (5) people over so this will be my first smoke for others than myself and my GF. Will smoke a meatloaf, brats, and probably some chicken. GF is in charge of sides.

What I'm asking is that after I open the original vacuum bag for aging, can I re-vacuum bag the cheese for further aging. Say a few months or so.

So my smoked cheese is ready to eat. I have three chunks per bag. Once I open the bag (vacuum sealed) can I re-bag (vacuum seal) a chunk or two ? I should have bagged the chunks individually but didn't think about it at the time. TYIA.

The meat wasn't that thick. Any deeper and it would have gone all the way through.

Don't you guys look at the pictures LOL. Took it to 162 then wrapped. Spritzed the foil and meat pretty well (ACV/h2O). Pulled at 202-ish and rested just over an hour. Will do the foil pan with broth from here on out. That worked well last time.

So I learned this stuffing method from Justin Wilson. Make a small slice in the meat, open it up a little with your finger, and put a garlic glove down in it. Done this many times with oven-cooked roasts so I thought what the hey. Maybe a mistake ? The roast came out dry and tough. Thinking...