u/fgtrtdfgtrtdfgtrtd69

First ever pork butt. No wrap 9.75 pound Pork Butt, cooked on a WSM with B&B Competition Briquettes with Pecan and Hickory chunks. Inkbird Temp controller/fan made the overnight cook easy. 225 degrees but crept up to 250-260ish once the sun rose since the ambient temps are hot today/WSM is drafty. Currently resting in a cooler, will follow up once it's pulled.

Smoked with charcoal and Pecan chunks for 2 hours at ~275° F. Finished at 315° for the last 15 minutes. Used a wet marinade and then dried and applied Lawry's Jerk seasoning but will definitely make it from scratch next time. Looking for pointers and constructive advice, thanks.

When he got caught up in that 2014 Illinois massage parlor incident, did he use his own name? No. He booked the appointment as Patrick Ewing to protect the franchise.

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That's elite court vision. That's veteran leadership. Give this man his ring.

I already have a Miele C1 Classic Turbo team for my tile floor. I'm looking for a budget upright (bagged or bagless) under $250 just for my shag area rug (9'x12'). Not looking to spend a fortune because it will only be used on this rug really. The rest of the house is tile and C1 pneumatic Turbo head does a decent enough job on the little carpet we do have. We have a retriever that sheds but other than that we clean often. What options should I look at?

Missing home and the pizza here doesn't cut it. I've been in Brooklyn for two months and I just don't get the hype. Every slice I've tried here is thin, floppy, burnt on the bottom, and the cheese is just melted into a greasy, homogeneous puddle. You can't even taste the individual ingredients