Little ancho-rubbed Dr. Pepper pork shoulder.

Dr. Ken Jr. II and his buddies are hitting the fire pit tonight so I don't even really get to enjoy it.

Maybe I'll let Dr. Ken Jr. II handle the wolf claws for shredding.

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You know me like that.

Getting there. In the 120-130 range now.

Various spritzes of Apple Juice & Cider.

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You know me like that.

If you wouldn't mind on the 24th, smoking something good for me to eat after I come down for a round of golf. Thanks in advance and I hope the Bandit likes Wisconsin/Arkansas people.

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2018
#ExtendLafleur
10 More Wins

Prosecco and aperol are my kind of spritzes.

I don't think The Bandit knows any Arkansas/Wisconsin people. That's like doubling-down on a bad hand.

I'm sure she does. She likes everyone. Even me....at times.

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You know me like that.

Trust me, I know. I live it everyday.

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2018
#ExtendLafleur
10 More Wins

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You know me like that.

Getting in the stall range. I like it. Seems to be doing well.

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You know me like that.

Nice

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I'm doing this...and I like it.

But, I'm kind of bummed I can't sit outside at the fire pit, look at my spotlighted Virgin Mary, and enjoy the evening because a bunch of college-aged teens are taking over my patio.

But, as Dietrich Knickerbocker once said, I am the passed.

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You know me like that.

Wrapped but still in stall phase.

Concerned.

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You know me like that.

Nailed it.

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You know me like that.

Nice!!

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2018
#ExtendLafleur
10 More Wins

A 15-20 lb Brisket was too cost prohibitive and I have fewer than ten people to feed. A six pound pork shoulder will have to suffice. Sitting at 194f after being put on at 6:30 this morning.

Wireless probe thermometer is best thing since sliced bread.

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11 hours or so later

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Used the smoker for plain old cheeseburgers today. Were delicious.

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Elections have consequences.

Looks good and correct on the probe.

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Elections have consequences.

I appreciate that you guys are so devoted to crafting food, largely to be enjoyed by others.

My 4th of July contribution was to buy an angel food cake, frost it with cool whip and garnish it with strawberries and blueberries. It did go over well.

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

First brisket today.

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You should chop it up and invite shakes over.

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You know me like that.

Been hovering in the mid 180s for the past hour or so. Did not wrap.

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Not bad.

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Looks good but where’s the sauce, guy?

What’s a brisket without a good sauce?

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Good brisket needs no sauce. This needed a touch

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False. All brisket needs a sauce. Best briskets I’ve ever had benefit from a sauce.

That brisket looks delicious. Even more delicious con un sauce señor. To marry threads, I’m downtown tomorrow and now intend to hit up a bbq place for some brisket with a mix of KC and Chicago sauce.

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I did a brisket again Friday night for Saturday. I agree that brisket done right needs no sauce.
Wrapped at 165 with Foil. Out at 204 degrees and 2.5 hours in the cooler. It was fucking perfect. Good bark, tons of juice.

Ribs are a different animal. I hold wrapping until 185-190.

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Purchased a 12.5 pork butt from Costco about a week ago and put it on the smoker last night. To my surprise when I unwrapped it, the thing was actually two smaller 6lb butts, so I am making
them side by side. I have been using foil to wrap my earlier attempts but my wife went and bought me a large roll of butcher paper so I am going to give that a shot this afternoon. I put them
on last night at 8:45 and let them smoke at 165 degrees. Internal temp was about 140 when I got up at 4:30. I have pushed the temp up to 185 in my quest to get between 160 and 170 before
the wrap and temp increase. Currently sitting at 150 degrees after 12 hours. I have some errands to run here in a bit and if the temp hasn't moved closer to 160 by 9 I'll likely bump it up another
ten degrees. Not really in a huge rush but want to be able to pull by no later than 2:30 to rest for dinner. My previous pulled pork attempts I cooked too quickly and didn't let rest long enough so
I have much higher hopes for this one. Also spraying it with apple juice every 45 minutes or so to try to keep moist. So far it looks good. I don't know how to post pics here but will on Facebook
so you might see them there.

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Flew too close to the sun on wings of pastrami

Yeah, I made that same costco mistake thinking I was buying a huge pork shoulder only to find it was 2 smaller ones.

I have a shoulder coming out of the sous vide bath in a couple hours...then onto a grill to finish it off.

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18 hour smoke on the two pork butts. The one rested for 2 hours and the other 4. Damn things wouldn’t
Shred. So disappointing. They looked and tasted great but they wouldn’t shred up so That is the third time I’ve tried this and none have shredded.

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Flew too close to the sun on wings of pastrami

Do you do bone-in?

I’ve had best results by tracking temps slowly like you did but once you get 190 or higher just wait until it slides out and that’s usually perfect shredding.

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You know me like that.