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@NorthPilot06 I have not. Now, after my first turbo, haven't gone back as i don't see a need, but I have found the meat to be super moist. There may be some veins of fat that don't render completely deep in the meat, but I haven't found that to be a…
I always go turbo with pork butts. No foil necessary, great bark every time. I cook indirect at 350 grate temp. I've cooked 10 butts in 8 hrs. I see no need to take twice as long to produce the same product. I'm sure some will argue if it's truly th…
There was obviously something wrong with the gasket. The dealer should be able to help you. But I agree with the taking the opportunity to replace it with a rutland. Just contact @RRP and he'll hook you up!
Don't let this color your eggsperience! P…
Just a plain old pork butt. With some homemade backed beans, coleslaw, and btw sauce. Simple, but oh so good. I'm still amazed every time how great turbo works. Such nice bark! And that's the bone pulling away!!
That marinade was fantastic to, hence why I posted the link.
This may have been the best thing I've made on the egg yet.
I think skirt steak will be my go to for any chopped steak application. It takes marinade well and is super easy to cook.
Made some black beans too. Here's a pick of leftover breakfast, my favorite post egg treat. Black beans, peppers, onions, steak, and eggs with a little Dizzy Pig Ghost Pepper rub, sriracha, and a touch of sour cream.
Awesome! I go back and forth between direct and indirect. I've settled on direct for the time being, but that's because my last indirect wing cook I set a grease fire to end all fires. I've been nervous to go back.
I haven't had to clean my smobot yet. The 2 plates will stick a little, but they easily pop apart with gentle lifting. Once it heats up for 5 minutes the grease let's loose also. I love it and use it with practically every cook now.
Tons of leftovers. Actually even better cold. Cut diced some up with mayo, Dijon mustard, sriracha and a little raging river rub. Great smoked fish sandwich.
Anyone else with shark experience on the egg?
The more you read and watch, you will find that nailing a brisket is not easy. It seems like the more you do. I've only done a couple, but each time it gets better.
Just cook one, read, get suggestions, read more, and repeat. You'll get there!
I'm a big fan of good cole slaw. I actually use Paula Deen's recipe. Just so refreshing to cut the fat of the pork. Also the contrast of the soft pork and crunchy cabbage. It's traditional for a reason!
Looks like another convert!!