Whelp its 2am. Just got home from a.... good time.... and still have to be ready to throw on the pork butt. May have had TMB (i hope it doesnt mean failure) but im ready to make this friendsgiving a hit tomorrow. Have both the grownup mustard sauce and sweet KC sauce in the fridge from earlier and im throwin on the 11 pound pork butt right now at 225. Excited for how it comes out. will post some pictures soon. Again thanks for all your help earlier in the week
here is me making myself look bad... but im electric smokin. Soon to change my ways but we are all looking for the same outcome. But dont worry. even though im electric i cant stop worrying and lookin at my temps every 5 minutes. hope the brisket turns out well!
No worries, BeerNBBQ , 'bout th' electric thing. I still use an ol' Brinkmann electric bullet, when I want/need to. Still makes great food, jus' like th' first time.
Good luck with yer cook! Please, keep us posted...
Good Morning!Woke up and we are sittin at 176 so not too much to go!I tried to do it as the website says so thats the memphis dust rub with a mustard base to help it stick.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Stuck at 185. it actuallly went DOWN 2 degrees in the past hour. Cranked up the heat for a little while so we willl see how that goes. Thinking of taking it out, wrapping it and putting it in the cooler. 4 hours til dinner
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