S60

Nice bark.

Comes out awesome reheated. Some even say brisket is better reheated the next day. I need this for a party that I am driving to 6 hours away next weekend. I drop the bag in simmering water for 20 minutes until hot, or 150f on my sous vide for up to 60 minutes. I did slice it, just hard to see in the picture.

The Pit Pal.

Brisket packed and in freezer. The 3 packs weigh 50% of the original packaged meat. I believe 50% yield is par for the course on brisket.

My wife has an Expedition XL which is similar to the f-150. She has the twin turbo v-6 eco-boost. It gets 13-14 mpg city. Not sure about the highway. The acceleration is awesome for a large SUV.

Butts are moving through the stall, in the 170's:

I was concerned about the brisket drying out because it's only flat, so I foiled it after 2 1/2 hours and it is now done, total 4.5 hours. Butts have a way to go.

I have read the Primo XL can go 40 hours at 225, but once the temp kicks up to 250 or 275, I think the charcoal gets burned up a lot faster. I am guessing that the lump capacity and burn time of a primo XL is approximately the same as a BGE XL.

Those are baby/loin back, depending on weight. Not spares. Look great.

I know it's expensive, but you will not be disappointed: PartyQ with Akorn/King Griller Adaptor https://www.amazon.com/dp/B00UI6B65O/ref=cm_sw_r_awd_2c6SvbF5W4V3J

Trying out some strawberry sorbet, will churn tonight:

I decided to throw it on and do a day cook today. Full firebox: The goods: It fits:

I would try placing them in the oven directly on the oven racks. I think placing the pizza on a stone or pan in the oven will trap moisture coming out from the bottom of the pizza and will cause the pizza to be soggy. Despite popular belief, I do not believe that pizza stones absorb moisture coming out of the pizza.

As fate would have it, I was not able to start the cook tonight, so tomorrow night I'm going to have to squeeze all four butts and the brisket on at the same time. I think I'll be able to get all four butts on the main grate and the brisket on the upper rack. I know it's better to cook the brisket below the butts, but I don't have a choice this time.

Looks good, what is your rub recipe?

What is the best way to refill the firebox during a cook? I plan on cooking 4 butts overnight (estimating up to 12 hour cook at 250f, then portion and freeze for later use), take a short cooking break, throw on 3 racks of loin back ribs around noon for Saturday dinner (estimating 4-5’ish hours without foil at 275f), take a short cooking break, then finish with an overnight brisket on Saturday night into Sunday morning (8-12 hours at 250f, then portion and freeze for later use). That totals about 36-40 hours of 250-275f cooking. I don’t think my firebox (Primo XL) will last that long at 250-275f using a temp controller (it might last that long at 225f but I don’t want to cook that low). My plan is to refill the firebox after I cook the ribs (which will be after about 24 hours at 250-275f). So would you: (1) Pour the new lump on top of the hot lump? or (2) Mix the new lump into the hot lump?

You can't learn to play tennis just by reading a book. Likewise you can read all the posts on this forum but it's still going to take some real real world experience. I have forced my family to eat a lot of less than desirable pizzas on my journey to making a pizza my family was happy with. Hang in there.

Looks great. I am a big advocate of wrapping during part of the cook.

I am guessing leftover tuna? Looks tasty.

Interesting. Do you have a garden or did you buy?

1 cup! You will need liquid nitrogen to turn that into ice cream!

Finished peach sorbet. Came out real nice. Very fresh and peachy.

Here is an option if you don't cook ribs that often.

Looks great. Photography great as well.

Maybe I am wrong, but I think Skiddy was referring to other boards, not this board.