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  Ya thats one of the best parts about egg and being virtually sealed is that it stays super humid inside.  I might texas crutch this if the stall is going on to long.

  225 or bust!  Using lots of brown sugar in the rub so the bark should be epic.  This thing should look like a meteorite when its done.

Mmmmm breakfast sausage      

  Fixed my pic links heh

 

 

Meat grinders are fantastic for home use.  But when you use them you don't want to cover your beef up to mask the flavor :)

  I agree, right in the smokey humid ceramic meat womb :)

  Absolutely.  I have the plate setter, the cast iron firebox upgrade and the cast iron grate.  I gotta meet a customer for work, so I am going get the meat on in about 6 or 7 hours.  Damn making money is killin my time frames >.<

  Ya I bought the XL for my football parties, but i rarely used it outside that, and even then for some parties the Large is just fine.  I may end up keeping it because I am not taking low ball offers on it.  Better to have it and not need it then need it and not have it heh  But if it does sell...

  This is my large egg.  Selling my XL egg if your interested :p

No beef yet, but just finished cleaning, vacuuming and prepping the fire box with a full load of lump + hardwood  

    Depends on how long the cook goes lol, i need to have everything off of the smoker by 11:30am.  I have a bowling tournament to be at, so will use that 5 hours for the rest in a cooler with the brisket wrapped and covered with towels.   If she finishes before 9am then i will absolutely do...

  Ya dont have much in the way of Oak chunks around here.  I am going to space 2 chunks of hickory about 6" from the center of the firebox to hopefully get them to fire off about 60 minutes into the smoke, just to get some of that bittery goodness, but not too much since its a long one   Ill...

  Ya this was a pretty bitching deal.  I normally get them for 4.50 a pound but from a local butcher.  Dude is super cool so I don't mind spending the extra, and he always hooks me up with fat back trimmings when I do sausages.     Just couldnt pass up this deal though lol

  Im doing pecan wood since its such a long smoke :)

  It just kills me lol.....people are like:  

https://www.youtube.com/watch?v=BWaHfVtnen4

Man this Hazy IPA crazy has me bent out of shape.