Aw Awesome!!! I have about 4 pounds left, gonna have a good lunch. The damm Bone was a 1/2 pound itself.
I saw your Kirkland pellets. I switched to Kirkland pellets several years ago for the traeger. It's what prompted me to post about the charcoal. I have 4 bags of original B&B oak brickets I need to get through before trying the Kirkland.
I know, photos or it doesn't count. On Friday i picked up a 12lb pork butt and prepped the Egg. 11:45 PM on Friday it went on the Egg. I have the BBQ Guru and it did its job perfectly. 12:00 PM yesterday, the BBQ Guru starts honking, pork is at 195. It was removed from the Egg, wrapped in foil and placed in a cooler for 2 hours. After the 2 hours it was still screaming hot. I had picked up a pair of silicone gloves and Bear Claws for pulling and the combo worked perfectly. My method of finishing the pork is a bit different in that after it has been completely pulled I sprinkle apple juice and more rub over the entire batch. We made sammiches of pulled pork and home made coleslaw. Coupled with cold beer it was food coma delight. Now, if only I could figure out how to do a brisket on the Egg. No matter what I do it comes out like shoe leather. Wrapping, no wrapping, add broth, no broth, fat up, fat down, still can't get it right. The worst (and this is probably posed in another thread on this site) was July 4 2017: I picked up a 16 lb. organic free range grass fed gluten free low carb dolphin safe brisket that cost over $200.00. Easily 1/4 of the brisket was trimmed off as non-rendering fat. It came out like shoe leather and I had 8 lbs of expensive meat that got turned into rescue chili. A guy on another web site said that the Egg is not ideal for brisket because the fire is directly below the meat and that an offset smoker is more forgiving. He taunts me with photos of low-effort briskets that come out perfectly every time. Now, he does live just outside of Austin TX so he's got an advantage over me (NW NJ). Even in this day and age of crazy prices he's getting choice brisket for $6.00/lb. Around here it's $15.00/lb. Screw that, spending $150.00+ on a cut of meat that will likely get screwed up? No way. Pork is far cheaper and more forgiving than brisket. Rant over, thank you very much.
Smoking or straight grilling? Ill use hickory and straight smoke turkey sausage. Looks good either way. If it wasn't raining that heavy I'd be into smoking some later.
On my 40yr Weber gas grill. A bit of an overhang and I can grill without being in the rain....much With grilled onions, rice pilaf, and steamed broccoli.
I'm happy to report that the sausage has held up well after being in the freezer since 6/25. No off flavor. Juicy I have more for the 4th!
