The 'Burghbq' Boys

This bad boy just hit 160! Time to wrap and then thrown back in for 8 more hours.

Cooking this whole 14 lb brisket at 225 for 16 hours. We'll be eating good watching the Steelers play tomorrow

I got one more for you tonight. One of my favorites for grill/smoking Porkbutt... This one is pretty straight forward keep your heat between 200-225 and get her up to 160 Pull it from the grill and wrap it in some foil and throw it back on until you get to about 200-225 you find your perfect temp with some trial and error. I used the SuckleBusters BBQ rub on this one After it settled and I broke it down I tossed it with a couple tablespoons of apple cider vinegar Good eats tonight

Just under 4 hours on this London Broil Roast with my Char-Griller Pulled it at 125 degrees and wrapped it in foil to finish at 140. Locked in all that moisture and made a delicious cut of meat. This is traditionally tougher/dry cut you'd never know it tasting this one though ... The only thing I wish I could have done is next time I'll be sure to get a high temperature seer on both sides before throwing it in the smoke for a better crunch on the outside. Seasoning today was the Oakridge BBQ brisket rub I grabbed off of Amazon. Nice kick to it but not too hot

Best investment in cooking right here. Wireless probe thermometer, you're my best friend.