What's on the grill or smoker?

What dat SKEETER McCLUSKEY ? Bracon wrapped around chicken and then smothered in gooey, yummy cheese? I dont always comment on your awesome food posts but sure do enjoy looking at them, so keep them coming!

 

skinless breast that i butterflyed and seasoned,rolled into a pinwheel with a slice of bacon around it...2 with provalone,2 wit colby jack

 

How do you like the Akron? I just picked one up also at HD on extreme close out. Are you a pizza guy? I picked it up for pizzas, hopefully I can get 700 degrees out of it. I'm excited to get it fired up.

 

Ready for tomorrow

 

lookin good!

 

diced sweet pepper,precooked chicken breast,pepperoncini,sharp chedder sausage

 

NO salt rub,sweet an smokey,its perty good when you dont need more salt

 

in da smoke

 

Aaaand

Its on!

 

I have only used it once... but so far so good.
I have a lot of ideas to try... and yes pizza is one of them.

 

Are you wrapping your leads to keep them clean?

 

That, and to help keep the flames (should there be any) directly off of them.

 

You got the plate setter on that for indirect? I cant tell. Even so, the leads should be just fine.

What thermometer you using? If using a Maverick, I replaced mine with these as they are more durable

http://www.bbq-brethren.com/forum/showthread.php?t=172427

 

Placesetter is in.
Using ThermoPro dual remote.
Second time using (first time was the turkey legs).
Currently looks to be in the stall.

 

Nothing like a nice fatty for the weekend! Looks great.

 

And its done (and mostly devoured at this writing).

I have read that people have issues doing briskets. So far, I've been happy with both.
This one did have cure #1 with the 6 day brine.