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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.
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...
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...
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!!
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...
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.