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  • Thanks All. I may post an tonight when I get home. "Lovely 7 pound pork butt, lovingly rubbed with olive oil and dizzy dust, injected with a home made concoction that tasted remarkably good, smoked with chunks of cherry and…
  • Chili looks great! I have an old recipe that I am fond of and the kids love problem today was finding a dutch oven. All I could find in stores were 5 quart versions - I'd really like to have a minimum of 8 quarts and larger if possible. I…
  • 7.58 pounds....
  • Thanks, all. I'm no expert - about 8 'butts' and 2 briskets in my cook history.....this one came out pretty darn good. Actually, I think I'm gonna stick with 225 pit and let it take forever. This one was 188 internal when I took it off the egg. As…
  • I think it worked out - 20 hours at 225... More pics after I pull it - couldn't waste the fire and the pan full of flavor - put some sweet italian sausage on at 225 to smoke for a while
  • Yup - dome 250....DigiQ pit probe on a tree right by the meat...
  • Wasn't my recipe originally - but the boiling in the vinegar mixture adds a lot of flavor.
  • Good tip - it musta worked out, though. I calibrated my egg thermo and the digi q last night and the pit was reading about 15-20 degrees below the dome - Still, you are correct and thanks for the tip! One other cook the pit was reading WAY too hi…
  • Cooked 3 slabs - 5 people - all ate half a slab with one half slab left over. We are all stuffed - peach cobbler put us 'over the edge.' :laugh:
  • Whoa. If that doesn't make your mouth water, you are not breathing! I've got to try some baby backs - those look fantastic.
  • Thanks - it was good. Waitin' right now for the butt to hit 190 - it's been hanging at 183 for a while now. Just put on potatoes to bake - getting ready to put a peach cobbler on around noon eastern. Gotta ride my bike more - all this egg cooke…
  • GREAT tips all - I appreciate it - that's what makes this one of the best forums (of any kind) going. The turkey really was juicy - I was just hoping to get that intense smoke flavor and it wasn't there. With respect to all, I think thirdeye has…
  • Bark looks pretty darn good to me! Enjoy that Q - it's gonna be amazing. After your belly is full, take a nap!
  • I agree, too. If you really want some major piece of mind, get a DigiQ II. Although I believe the Egg will hold the temp without it, the DigiQ let's you "set it and forget it." I build a fire, set the DQ for 225, close the lid and go away. Has…
  • Man, that brisket looks amazing. Major good eats. Was it as tender as it looks?
  • I put an empty paint pail over the controller - the Egg Ceramic 'cap' over the AC adapter, and put tin foil over the fan. I like the idea of the plastic bag, though - I'd be able to see the readout - duh on my part....... With the low and slow coo…
  • Another great idea......and what red blooded man doesn't love going shopping at Home Depot!! :laugh:
  • Had to deal with that myself yesterday - tin foil everywhere! Does anyone cover their DigiQ or do we trust that it truly is waterproof? I like the coffee can with the cutout - I'm gonna do one of those!
  • Thanks, 'Bama. I'm living in Northern Virginia now, but born and raised in Tuscaloosa and graduated from 'Bama. Cut my "Q" teeth on Dreamland ribs..... Roll Tide!
  • This time I brined them for 4 hours - last time I brined them overnight, but I think 4 hours is plenty. Thanks!
  • Thanks - that's the tip I needed!
  • I never brine to keep food moist - it's purely a flavor thing. Chicken and turkey brined in salt and sugar water - maybe some pepper - will absorb some of the salt flavoring and just plain taste better. I'm brining a batch of wings right now.
  • Lawrenceville - my, the memories. I live in Northern Virginia now, but up until a year ago I lived in Hamilton Mill - right up the road. Hope all is well back in GA - you'll love the wings! They are addictive! TRex says you can't eat less than …
  • A mix of apple and hickory - to be honest, that was already mixed in the lump from a pork shoulder cook a day before..... Mostly apple.
  • Thank you and your Dad for the recipe! Best wings I, or my family, ever ate. Next it's time to TRex a steak!
  • Perfect description. I've used mine for 2 cooks only, but it's set it and forget it easy. Start a 'little' fire in the corner of the lump opposite the bottom damper, close the lid (after doing all the stuff Smokin-AJ's said),and watch it come up t…
  • You could smell them - I live at the corner of Electric Avenue and Cedar. Navy Federal is a hop and a skip...
  • I think it may have been one of your posts that led me to them - I've been searching for the post - it included a link to the site with the recipe. Man, those wings are unbelievable. Some of the best flavor ever - just the right amount of heat. …
  • Got leftovers...come on over We're fairly new to this area - NFCU? Where's that?
  • Costco - and the lemon pepper. They have large containers of some pretty good (and seemingly fresh) spices - good when you are mixing up a batch of rub!
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