It is 3:56 am here and I am getting ready to grill a 12-pound brisket and a 10-pound pork roast. I will keep the fire going all day. The meat should be ready by 6pm. If I get really ambitious, I will post pics.
Later,
Monty
Sounds awesome, Monty. Some BBQ porn would be much appreciated! I’m thinking of firing up my smoker tomorrow. If I do, I’ll probably smoke a whole chicken and a pork shoulder. Mmm…
Just caught Boston Butt on sale at the grocer for 88 cents/pound. Got me an 8 pounder.
I’m going low and slow w/mesquite. 
Here is the meat after five hours on the grill. Another seven more to go…
I’m not sure if I love you, or hate you right now. I feel so confused. Hungry for smoked meat, and confused.
;D One of the other homebrewers is bringing a keg over later. I forget what kind of beer.
1pm, after eight hours, five more to go…
MOAR PICS!!!
One last pic. The meat turned out to be awesome. The best that I’ve ever cooked. Thirteen hours on the grill total.
That looks awesome, tesla. Nicely done!
That does look awesome. It’s a good thing you’re like a million miles away or you definitely would have had company… ;D I did detect a slight hint of BBQ on Saturday now that you mentioned it. Na couldn’t be…
I think the smell of your smoking those meats has finally wafted over here.
Awesome
Thanks for the compliments. We served over twenty pounds of meat to seven families and there was little left at the end. One of the guys brought a light North Carolina style sauce which was wonderful. The meat was both tender and juicy. I kept a pan of water underneath the meat. That plus the mop really helps with keeping the meat juicy. Also, when turning the meat, I did not use a fork. I used rubber kitchen gloves. In the end, I sliced it very then and served the meat with my homemade pinto beans. I had seconds last night too…!!
Test run in the new Bandera a few weeks ago while home:
I had a horizontal smoker, but went to the Bandera because the smoke flows past all the food, and not above it. My old smoker was great, but this new one is more efficient and it has more rack area and more options. Me likey. 
All of this smoke is making me delirious. ;D
Monty - what temp were you maintaining in your smoker?
Nicely done gentlemen!
Pork butt from about two weeks ago. Have another in the freezer just begging to be cooked soon. Love pulled pork!
Man, pulled pork is one of my FAVES! I don’t get to eat it as much as I’d like, so if you have any leftovers, Robert…
All looks great! I’ve got two slabs of beef back ribs and some ABTs (cheese stuffed jalapenos wrapped in bacon) slated for next Saturday…Army Navy game will be on. We’ll see if the cadets can even get on the board this year! :D Beef ribs are a rare thing for me, but as long as they get tender I do like the flavor as a change of pace.
Now that is a beauty!
+! one of my favorites as well. 8)
Only if it’s from happy pigs, I’m sure. Otherwise here’s what you’re getting. http://www.rollingstone.com/politics/story/12840743/porks_dirty_secret_the_nations_top_hog_producer_is_also_one_of_americas_worst_polluters