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  1. mikeymjr23

    May be in for a ride...

    It's a tough job, but someone's gotta do it!
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    IMG_5278.JPG

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  3. mikeymjr23

    May be in for a ride...

    Thanks! 1 digital therm in the grill, 1 in the pork Shoulder, 1 in the brisket. We have an oven therm ($5 at Home Depot) inside. It's almost spot on with the digital. The stock therm is about 50 degrees higher.
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    IMG_5272.JPG

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  5. mikeymjr23

    May be in for a ride...

    Thank you!
  6. mikeymjr23

    "Best" BBQ Sauce

    Sounds good to me!
  7. mikeymjr23

    "Best" BBQ Sauce

    I'll have to try that. We've been watching our sugar intake, and I've fallen in love with this stuff. https://www.wegmans.com/products/grocery-food/condiments-and-sauces/barbecue-sauce/memphis-style-bbq-sauce.html Not sure if you can order it or not, but I have 2 Wegmans within 10 minutes...
  8. mikeymjr23

    What the hell is this

    But why?! You've got a perfectly good grill right there!
  9. mikeymjr23

    May be in for a ride...

    Smoker lit at 4:15, pork Shoulder on at 5. Brisket going on in 10 minutes. Keeping the temp up has shown to be "fun", but that's what it's all about!
  10. mikeymjr23

    May be in for a ride...

    5.5lbs of beefy goodness!
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    3C5F3B12-9846-4775-8C69-25EF8C3D9385.jpg

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  12. mikeymjr23

    May be in for a ride...

    8.5lbs of porky goodness!
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    IMG_5244.JPG

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  14. mikeymjr23

    ABTs...again

    Good idea! Will probably keep me safe from the bosses wrath as well!!
  15. mikeymjr23

    ABTs...again

    Thanks!
  16. mikeymjr23

    ABTs...again

    So I have made a basic version of ABTs multiple times. Most of the time either in the oven, or right on the grill itself. I mix cream cheese, shredded cheddar, garlic powder and onion powder in a bowl. I then spoon it inside the pepper. Same as every other recipe. Though, I think that I might...
  17. mikeymjr23

    When to start...

    Thanks! In talking with my BIL, we're thinking we're gonna have an easier time at 250...simply keeping the temp at a constant. I'I'll definitely keep everyone posted...pics to follow!!
  18. mikeymjr23

    When to start...

    Thanks! We want to try to stay 225-250. Try being the key word. I'm guessing that we'd need to put the pork on maybe 2 hours before the brisket???
  19. mikeymjr23

    When to start...

    I know that the meat will tell me when she's done, but I'm wondering what time I should start the smoker on Tuesday. We are doing a pork Shoulder (8.5lbs) and a brisket (5.5lbs). We'd like them both ready to eat at 4pm. I know that I'd like at least 1 hour of resting for them both. What...
  20. mikeymjr23

    May be in for a ride...

    One spot of blistering paint. I did expect this, so I'm not too frustrated. Just wonder why they couldn't use better paint from the beginning. It's all good. High temp rustoleom is on hand.
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