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Re: Pork shoulder turned out great after reading different posts on here
I have a 8.5 pounder in the fridge, rubbed up with Memphis Dust, ready to go on my Egg tonight. I'm also planning for a 15-16 hour-ish smoke at 250. Yours looks great.1 · -
Re: Question with a direct spatchcock chicken cook
I did my latest spatch last night. Raised grid, direct about 400-450, inside down the whole time. I get some serious smoke right after I put the bird on, but it's not black and it's not bad. We're so…1 · -
Re: City of Austin's beef with BBQ smoke
so a Texas councilman... is waging a battle... against... BBQ? News flash: residents of Atlantis complain about the moisture. What a ridiculous little person he is.1 · -
Re: Unbelievable game against an unbelievable team
I'm truly concerned about Bostick. If there was one play responsible for handing Seattle the win, it's the special teams guy. Props to the Pack playing lights out for 55 minutes.1 · -
Re: Need some guidance!!!
I'll echo what has already been said, 250 grill temp indirect, drip pan with very little water in it (raised the pan off the PS with balls of foil). My most recent brisky was rubbed with equal parts …1 ·