Here is what I'm serving today. 225 degrees for 2 1/2 hrs indirect on Big Green Egg with two big chunks of mesqite for a beutiful tone of smoke. Then sear each side for 10-15 minutes. $167 FOR THIS BAD BOY.

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For brisket I like to wait until you get a good bark on it until I wrap it. The stall can happen anywhere between 150 and 170 so wait for that bark then wrap.

Biggest tip! DO NOT go by temp of meat on brisket of pork shoulder! Insert your thermometer in the meat with it off and it should slide in and out like butter! That's when it's done. "How much longer the wife will ask". You tell her "It's done when it's done". If you could wrap it in butcher paper and then wrap in towels and stick it in a cooler for an hour or two that would be ideal. Those towels will then become bbq towels. Tell her you'll buy her new ones.

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Use good judgement on bark.

Remember......if you're lookin' you ain't cookin'!

Ummm.....dogs......ummmm.....bacon

She just fits!

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15 lbs of prime rib........gonea

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Looks like a "Sear on the rear" to me! Exactly how I do it. GREAT PINK! WALL TO WALL!