Threw a bunch of different things on yesterday.

Image

Image

Image
[Reply]

Thanks! They were amazing. Just wish there was a way to source pimento wood here to make it more authentic.
[Reply]

Holy crap, Dom. That's quite the spread! I love the gratuitous use of bacon. :-)
[Reply]

Thanks, Peter! :-)

8 lb tip roast just hit the Pit Barrel.

Keeping it simple.
Seasoned with salt and pepper, and no flavoring wood added to the charcoal.

Image

Image
[Reply]

Pulled the roast beef and made some sandwiches.

Image

Image

Image

Image

So tasty!!!
[Reply]

Dom! :-) :-)
[Reply]

:-):-)
[Reply]

After the roastbeef came off, I added some Mesquite wood to the pit, and threw on a couple of racks of beef ribs.

Image

Image

Image

Image

Image
[Reply]

Beef ribs with actual MEAT on them? Lucky man. All I can find around here are shiners.
[Reply]

Dom… I think I might have a position for you in November!!!! Killer looking' eats!!!
[Reply]

Some chicken thighs finishing up smoking on the Weber Kettle.

I've been wanting to get a Weber Smokey Mountain for years and today I got off my ass and ordered one. Now the hard part: waiting for it to get here.

Image
[Reply]

Dom,

What IT did you pull that roast at? The color looks perfect. How was the texture? I've wanted to make my own sandwich meat like this for a while and just haven't given it a try yet. I was a bit worried it would be too tough or that my lack of a pro-style meat slicer would render it unusable.

BTW great pics thanks for sharing.
[Reply]

Do you have an electric knife Mike? That would work well for cutting slices.
[Reply]

Mike, I pulled it at an IT of 125, and let it rest for 20 min.
I might not have been in the thickest part as the center was a touch rare.
That wasn't a problem for me and my wife, but if I was cooking for others I would say it needed a bit more.
This was a trial run, and next time I'm going to take it to 130 or pull it at 125 and let it rest wrapped up until it hits 130 depending on how much time I have.
I also will let it sit out for a bit longer before it hits the barrel.
It was real tender, until I got to the rarer parts.
Hoping a few extra degrees and a bit more rest will cure all the ills.

As for cutting thin, I just used a sharp knife and tried to shave it,
I wasn't trying to get whole slices as there was no presentation. Meat went from the cutting board right to the bread.
If I only got 1/4 a slice, as long as it was thin, I was ok with that.
I also didn't slice the whole thing.
I only cut what I was using.
When we went back for seconds, I cut some more.

Hope this helps. :-)
[Reply]

It sure does help. Thanks and if you get to round 2 before I post my round 1, give us another update.

I'm going to try and get some picks of my brisket I plan on smoking Sat.

Thanks again!
[Reply]

Is there nothing that man won't stick a toothpick in?
[Reply]

Nope. He'll stick his toothpick between two rocks if he knew there was a snake.on the other side.
[Reply]

Isn't it funny what you can learn, here, in the Asylum? Slow clap, Dom. Slow Clap.
[Reply]

Yeah I have one. That's definitely the plan unless a commercial grade meat slicer magically appears on my doorstep in the near future.

Trying to get over to Restaurant Depot to get my brisket. You have to have a business license to register, but membership is free. I've read posts that ANY business license will do, including those unrelated to food. My wife has her cupcake / wedding cake business licensed so I just need to register it.

They (RD) has amazing prices on meat and other food stuff. Check them out.

http://www.restaurantdepot.com/

Click "View monthly flyer for my location" on the right, pick the store near you, and see the prices as advertised. I've read they have higher grade meat than most grocers/warehouse stores. Plus they are $0.50/$1.00 per pound cheaper on brisket despite the higher grade.
[Reply]

Yea Mike, a friend of mine who runs a local sausage company has told me to just say I'm working for him.
[Reply]