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Well I was 3/4 through my cook when the skies opened! Lost 70 degrees on the pit in about 90 seconds Luckily I had just wrapped my pork butt 5 minutes before- so it can technically finish it in the oven.

It looked earlier like it would be another couple hours before we got anything so I left the pop up and exhaust vent in the shed. lesson learned. (again!)

Hope the rest of you guys stay dry, at least until the food comes off the pit/grill.

C-Dub, I'll eat some pulled pork in your honor!

mojo84 wrote: ↑Wed Jul 04, 2018 12:11 pm A couple weeks ago I wanted to cook some beef but didn't want to do an entire brisket. Saw a couple smokers on YouTube cook tri-tip do I tried it brisket style. It was some of the best meat I've ever had.

Shh!! don't let the secret out.. they are already very hard to find in the store!

Mojo84- Nice- not a lot of Texans know about or cook tri-tip! a rosemary and garlic paste run is unbelievably good on them...


Dlh-Agree on toasted buns... even just over the grill if no butter handy!

I was hoping for a few more pics since we have a bunch of cooks here....

here is mine about 2.5 hrs in... starting to get some great color!

We're dry so far... but your set up is a lot like my rain option... I vent the stack to keep the cover from turning brown or burning. Great minds!

Here is a curious little VEGAN who liked how it looked and thought she might want to convert!!

Happy 4th to all!!!! Lets showcase some delicious 4th of July Que... since anyone working the smoker today will be around and likely on-line!

I'm cooking light today- no big party. So I only have 1 pork butt going and will do hot dogs for lunch to keep me going until we have pulled pork tonight.

here it was going on the yoder....