We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
So I did my 1st butt as well my 1st over night on Wednesday night. I have an xl and my set up was plate setter legs up with drip pan filled with liquid. Got the temp stabilized at about 235 grid temp put the meat on around 10:00 pm. Stayed up till about 3:00 am and temp fluctuated 10 to 15 degrees up and down but I felt ok about getting a couple of hours of sleep. Wife woke me up because the maverick alarm was going off meat temp was at 190 and the pit temp was at 280. This was about a 10 lb butt so I was looking for a little longer cook time than the 10 hrs it took. I know some cuts cook faster than others but this piece of meat went in the cooker at meat temp of 34. But my biggest concern is the temp spike. I'm thinking that maybe the cooker was set up with the water in the pan and once the water evaporated it allowed for the temp to rise. Has anyone else had this happen?