We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Brisket Getting Close - Which Temp?
Making a brisket to serve to some friends this afternoon.
Rubbed and Ready!
Mopped and getting close to foil time.
Temperature control is driving me a little nuts. I'll get it stable at 230 deg for an hour or so, go sleep for four hours, and come back to find the pit at 160. There is plenty of lump in the fire box. I'd welcome any pointers on getting it more stable over a long period. Is the XL typically considered to be trickier to lock in than the L?
Happy 4th, all!