That is a beautiful thing right there. I tried to get some Corn on the Cob last night from Safeway, but it was all gone! I will have to settle for canned corn with the Ribeye's tonight, along with some Salad.

Quite pleased and proud of this one..... I was trying to run the whole way without crutching it - but at 9.5 hours, I decided it was time to wrap it ---- I was going for bark!



Finally got it pulled down around 10:30 --- DAMN good! I was worried the big leaf maple wood would do something weird to the flavor, but it was awesome with the hickory - so sweet! And look at that color!

Changed mind. Going to instant pot ribs. Then grill.

Well, ya ever sit down to eat a "couple" ribs and then when you get done with lunch and notice bare 10 rib bones left on your plate? Lol!

I have been there OG, food coma follows.

Country style Pork ribs hit the smoker at 11:30 am, then my Son and i went and shot 5 rds of Trap. When they hit 200 degrees i will pull them down for Sammies with sweet crunchy slaw i made yesterday.

Second round of briskets have deffinitely not gone as planned...

The last brisket left the smoker at about 7AM Saturday, and I shut the egg up to choke it out.
I go back to the egg about 7 that evening to stir it up and knock the ashes down below, and then top it off and close it up again. It felt warm, but not like it was still lit.
Sunday evening comes around, about 8PM. New briskets are rubbed and ready to go on, I go to start the egg...and it's 200 degrees already. Ruh rph. It's been going all night and all day.
Ok, no problem. I stir up up to see if I can knock the ashes down below, power on my DigiQ, set the temp, and let it sit for an hour. It gets up to 225 just fine.
Briskets go on about 9, and the sumbitch can't stay above 215-220 for the longest time. Spent most of the time around 210. The brisket is stalled at 160, even wrapped in butcher's paper.
At 6 or so this morning, I take the whole cooking grate off, stir the ever living hell out of the coal, re-light the center, and throw everything back on.
That seems to have done the trick. Temp is back up to 240-245, I broke the stall, and we SHOULD be on track for a 10:30-11:00 take-off time.



Low and slow? Try extra low and extra slow...

So, methinks the mounting plate for the intake fan doesn't do a good enough job of sealing the bottom to actually choke the smoker out. Either need to dismount the fan entirely or open it up all the way to burn off the leftover fuel.

A winter storm warning.

From '90s to snow here in CO. Hopefully it'll put a damper on the wildfires and I won't get the impression I'm in the smoker.

Didn't get the brisket out of the freezer soon enough since I've been preparing to be up in WA for new job late this week. I may be putting the blanket on the pellet grill tomorrow.

PTmorgan texted me her forecast yesterday, I couldn't believe it!

That is one crazy Weather swing....

Tried the Amazing Ribs Recipe. Worked out well, better than any of the BBQ places around Seattle.

https://amazingribs.com/best-barbecue-ribs-recipe