Where is everyone #5

This thing is about 22 pounds. I think they'd have been better off with half a dozen briskets rather than a roast that's this big but I ain't the one who got sent to the store. I hope it turns out good anyway. Got it smoking at 165 degrees on hickory pellets. Probably cover it in foil tonight and crank it up to 225 til it's done.

 

Sounds good. Send the pigeon east with a sample, please

 

Just waiting for the call to come unload.



3656 miles from Horn Lake, MS.

 

We did a couple of them like that a little while ago on a spit — rubbed them with olive oil and spices — cooked about 41/2 hours @ around 290 — pulled them off when the meat hit 130 and let it rest for 1/2 hour — didn’t hear any complaints

 

@Zeviander

You got to see something few OTR drivers ever will much less the four wheeler population of North America.

Very cool!

 

Looks good, we’re headed to a BBQ joint tonight hopefully it’s close to good as that looks.

 

Well... duh! I feel embarrassed now, gonna go hide in shame for a while.

 

Alright, you know WAY more than me BUT...

Are you talking about a reliability standpoint or a power / pulling standpoint?

Everything post turbo on modern trucks robs the engine of power?

 

I just want to say one thing, in case anyone doesn't know already, San Diego sucks ###.