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**TheSmokingYeti** · June 19, 2015, 03:16 AM

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**TheSmokingYeti** · June 19, 2015, 03:18 AM

First brisket. It's on. Whew

**fuzzydaddy** · June 19, 2015, 06:51 AM

Butts #19 and #20 (yes, I've been counting) went on the BGE at 23:30 last night. They are about 7 lb each after trimming, with MMD. My next butts will be on the 26" Weber with my Slow 'N Sear. I'm cooking these on the BGE with my PartyQ because I have to leave for a few hours and don't want to do that with the Slow 'N Sear on my first cook.

**TheSmokingYeti** · June 19, 2015, 08:59 AM

6 hours in. First time lifting lid. Had one mishap with the fire. Went out to check and the temp was 150...I have no idea what happened. Got it going again and all is good. That had to of happened in a 15 minute window, so I think I'm good. It's been pretty steady at 275 the whole time.

**richinlbrg** · June 19, 2015, 09:09 AM

No pics at this time, all I could show is a WSM and a Weber Kettle with lids down and barely visible smoke.

Trying the SNS for the first time with a pastrami to be in the SNS'd kettle. The WSM has two butts over a pan of bourbon baked beans. Shortly, the beans are out and ribs go on. I get pics when I can.

**TheSmokingYeti** · June 19, 2015, 12:07 PM

Alright, so I'm 9 hours in, I opened the lid at 6 and just now to spritz with water. I snuck a temp probe in and the far left of the flat is 190, the middle is 170 and the point is 205. Suggestions or is everything ok.

**TheSmokingYeti** · June 19, 2015, 08:46 PM

Well, it turned out great. Couldn't of been happier.

**fzxdoc** · June 20, 2015, 05:39 AM

That's one pretty brisket, TheSmokingYeti . The bark looks awesome. What type of smoker did you use?

Kathryn

**TheSmokingYeti** · June 20, 2015, 07:44 AM

Loaded Wichita

**jayn** · June 20, 2015, 07:44 AM

Made some stuffed pork chops last night.

Loin chops, 2" thick.

One on the left is onion, homemade bacon trimmings, and colby jack cheese.

One on the right is based on Chicken Brian at Carabba's restaurant.

SautÃƒÂ©ed onions and garlic. Fresh basil, sun dried tomatoes and Goat cheese.

Went on my Green Mountain with grill grates at 300 to 120 internal, then pumped to 400 to 140.

**richinlbrg** · June 20, 2015, 12:27 PM

Two pics from yesterday's endeavors. Pastrami - made GREAT sammies today. Pulled pork.

The pastrami done according to MH's recipe, went to about 160*F, sat in the fridge for a day and just steamed.
The pork butts started in the smoker, and when I needed more room in the smoker, I wrapped the butts and put them in the kettle with the SnS, open up the vents and let er rip to get them done quickly. Added the jus from the foil. Pretty awesome.

**OldGriller** · June 20, 2015, 08:14 PM

I'm trying to learn Dry Brining and Spatchcocking chickens. I read the forums on these subjects and here is my results:
I used 1-Tbls kosher salt and loosely covered it with a plastic bag in the frig overnight. I never disturbed it from start to finish trying to keep the temp between 350-370 deg. I used a Maverick 732 to monitor the grill temp and a Thermo DOT in the breast. I pulled it when the breast was at 155 deg, doublechecking the breast and thighs with a thermopen to make sure they were in the safe range. Let rest for 10-minutes. It was so juicy and tender I couldn't believe it. Oh, and it was done in 55 minutes. It was a 5-lb chicken.

**David Parrish** · June 20, 2015, 09:27 PM

Excellent cook OG!

**Breadhead** · June 21, 2015, 12:50 AM

Today a new Pit member, Mbow, invited me over to eat some of her smoked, chuck roast, pulled beef that she had started smoking at 5:00am this morning. She dry brined the chuckie's the night before and then added Memphis Dust. She said on one condition, that condition was I had to bake her Brioche buns to go with her pulled beef. To me that seemed like a great trade. She buys and smokes the meat and all I have to do is bake some hamburger and slider buns. I told her I'm all in on that! This was our collaboration...