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  • My goodness that looks phenomenal.  Nicely done!
  • Nicely Done!!! That's all I have to say about that.....
  • Nicely Done!!!! As always though Blake. Looks stellar. Hope you had a great birthday.
  • I've never tasted a difference between mustard and no mustard, but I don't use it unless it's a quick rub before putting on the Egg. If I have a overnight window I just put the seasoning on and let it sit.  I'm far from the expert though I will adm…
  • Looks great as always Hap. Hope you are getting as close to feeling normal as you can be. 
  • It is a high sugar rub, I never wrap my pork butts so not sure what to tell you. If using the Guru you could go 225* I guess. I actually like a pretty crispy bark to mix in with the meat but obviously everyone has their preference. 
  • Yep that looks damn good. I unfortunately don't get into the Pappy bourbon, as a little above my paygrade but Woodford makes some great stuff. Nicely Done!!
  • Happy birthday Blake.  Here's to many more.  And to think I was trying to be creative on my reason for drinking beer this evening. Cheers!!!!
  • Was just going to say what @Ozzie_Isaac said. 500 is pretty standard price for a KJjr
  • Depending on what kind of seasoning and smoke I use on the meat I will use leftover brisket or pulled pork in the same manner that I use browned hamburger/ground sausage. The possibilities are pretty much your imagination.
  • I personally never foil unless my sister-in-law is going to be at dinner because she likes fall off the bone, no chew ribs. I know that people like to spritz the ribs but once every half hour seems excessive to me. I'd at least let them cook 3 hours…
  • Nicely Done!!!
  • The point was heaven on earth.  Initially I thought I over cooked the flat as it seemed a little dry.  However after letting it rest it's pretty damn good as well. I pulled it with the flat barely touching 190.
  • @DoubleEgger do you keep yours outside year round? I'm in Nebraska so I go from snow to 90 degrees with 80% humidity in the summer. I suppose just like the Egg if you use it frequently problems take care of themselves.
  • I really want to go the @cazzy route and get a really nice cabinet, but don't see myself going through enough product to justify it just yet. I have a Large, Medium and Small. MD and SM get 90% of the work these days. Large was my first. 
    in 3rd egg Comment by Scottborasjr April 11
  • @Dyal_SC killing it once again. Looks awesome brother.  @DoubleEgger I've heard the official Blackstone cover isn't waterproof? Or is that just from the weight of it coming down on the flat top hence your archway design that someone else suggested?
  • Ok that Steve Harvey one is funny. I'm so tired of the Jordan crying meme, but that's a pretty good use of it.
  • I guess I always look at the way Watson and Mickleson work with their caddies. I know a couple of guys that caddy, granted, not on the PGA tour, but their job is to put the player in the best situation possible. I realize that it is the players fina…
  • Depending on one's genetics and how they absorb food, 90% of successful diets are the same. Portion control, more veggies, low sugar fruit, low saturated fat proteins. Typically the diet isn't the hard part, it's getting the brain around it that is …
  • It was all on the execution, but he shouldn't have been there in the first place wondering how he should hit the club.
  • I hate to say it as I know that the last 3 years have been a great ride for the young man and his caddy, but it's time for Spieth to get a real guy on the bag. No caddy worth his salt would have let him take two shots on 12 from a spot that they did…
  • Yeah,  nicely done. I'd like some of that. 
  • Two putts from 18 feet away to have a 3 shot lead Over anyone still on course with more them one hole left....  Yep
  • Yeah, I've heard of SRF brisket finishing a little earlier in the 185-190 range. So I just went with it. I'm going to go get my regular brisket that I have access to every day and try to cook it this week so I'll have this cook fresh in my mind for …
  • Nicely Done!!!
  • Nothing wrong with that. Looks great to me!!!
  • I did mine Friday night into yesterday evening. Really good beef flavor. Was slightly disappointed in the tenderness of the flat but oh my Lord the point was amazing. The flat probed well at about 187. Maybe I should have let it ride a bit longer.
  • Really neat to see DLIII get one. Figured it almost had to be him when the crowd roared in the distance for nearly two solid minutes in a live shot.
  • For a guy who has taught himself, encourages applause during tee shots, Bubba can be a Bit%#.  If you think Jordan plays slow, just spend the day with Day. Oh my goodness every shot is a version of the old testament.  Rory is a front runner, worse …
  • I know I posted similar thread earlier, but my biggest question is how do you guys cover it when not in use? I guess I would have to accept I have one outdoor cooker that can't be left outside during the winter. 
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