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I started with a 15lb full packer from Costco. I trimmed the hard fat and thinned up the cap to about 1/4" all the way around. I seasoned with Killer Hogs BBQ rub and placed on the GMC DB at 195 and smoked till 165. I then wrapped in butcher paper and let it ride out. It seemed to stall out...
I can’t seem to keep my InkBird connected. It will work fine for a few hours and then disconnect and can’t get it to reconnect until the next day. We have a strong wifi signal out we’re the grill is.
My chuck roast that I’m smoking like a brisket looks like it’s going to be done 2-3 hours early. It’s currently at 147 and I want to go to 180. Should I drop pit temp to slow it down or just pull when done and wrap in paper and towel and then in cooler till dinner tome?
Looking for recommendations on a new cutting board. Would like something for cutting cooked/raw meats but also good for cutting veggies. Been looking at end grain cutting boards as well as long grain cutting boards.
I have always done my grilling and smoking on my standard Weber Kettle in the past but just picked up a GMG DB pellet grill. I look forward to everyone's tips and tricks for getting the best grub from there equipment.