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Once I place the probes I leave them, and wrap them inside the foil. I inject with my seasoning and apple cider vinegar or apple juice. Then I put apple juice in Foil. I do not spritz, But probably should....

Hot soap and water - then my porter cable random orbital buffer and Flitz metal polish.

Hickory.

I just changed from the RECTEC to Lumberjack. Is does not have the bitter smoke smell or taste of RT.

After a long night of smoking I decided that today I would clean, polish and buff the Bull in preparation for 2020. I also added the lava gasket to keep it cleaner next year. My wife thinking I am nuts..... Bu she enjoys the food. ;-)

I did a butt for New Years eve Party - Extreme Smoke for 14.5 Hours to internal temp 150, then double foil wrapped and put back on smoker at 235 until internal temp reached 195. Super delicious. Added red chili powder from NM to spice rub, excellent.

I have a set of kitchen shears. Not the scissors from the knife block. https://www.amazon.com/dp/B07TKYWDFK/ Took me 2.25 hours at 415

Before I put on seasoning, I made a gallon on boiling water, then poured it over it the skin to remove some fat and tighten it up. It was amazing watching how the skin tighten up. Then I dried it and rubbed with Olive Oil and seasoned.

Crispy.......

Getting there.

I’ll tell you how it comes out in 2 hours

Tri-tip tonight!

I am doing this exactly like the recipe, only using freshly harvested pecans.

Tri-tip?

Mine took from 0630-2230 (16 hours) to finally hit the magical 203 temp. I spritzed it ever two hours with Apple Cider Vinegar, then at 160 internal temp I double wrapped it in pink paper. Then when it hit 203 I pulled it and wrapped with a beach towel and put in dry cooler and went to bed...

I did inject...

Doesn’t get any better than this!

50% of the time I get the Data unavailable message

Fat side up - BUT there was not much flat on it after trimming.