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Started a 7.5 lb, bone in, pork butt this morning (7:30 am) on the KK, indirect @ 250F (with Guru), with the smoker pot loaded with peach and pecan. Injected with a dozen Seasoning Stix - 4 Garlic, 4 Sriracha Garlic, and 4 Blend X and rubbed with mustard & Dizzy Pig Crossroads - rested overnight. I had hoped that it would be done in time for me to go to the hockey game tonight. Plan was to wrap in foil, beach towel, and into the cooler until I got home to pull it. However, when my friend arrived at 4:45 pm to go to dinner before the game, the butt was sitting @ 175F. Dilemma - take it off the smoker and wrapped it and hope that it finishes (target IT was 200F); or, let it go and cross my fingers that I don't come home to jerky? So, I rolled the dice and let it ride. Got home from the game around 9:30 pm to find the butt sitting at 199F - Woo, Hoo!! Perfect Butt!!!! Sometimes it pays to be lucky more than it does to be good!!

Outback kamado Bar and Grill

I was so low on bacon that it ran out. It has been cured and washed. Now it is drying overnight in the fridge. Ready for the KK. On the grill to smoke for a few hours, grill is about 220F. The smoking wood is whiskey barrel. Smoked. Looks like candy. Sliced. All but one package is vacuumed sealed and in the freezer. The for a hot chocolate, especially this one. A friend gave me some chocolate curls and I used 3T in a cup of milk to make an awesome hot chocolate.

I hear you 5698k, it all sounds soooooo good that I was hoping for pixs. Are you listening, Tony?

The bacon passed the taste test with flying colours. Plated.

Looks good I need to do some more belly bacon interesting you smoked it a 220 that's a easier temp to get to .my brother is a confectionist he used to have a shop where he made humbug and liqueur infused chocolates. His nick name is peanut brittle one day he was transferring the big pot of the fire to pour on the metal slab and a chain snapped and some of the peanut brittle got him on the arm ouch Outback kamado Bar and Grill

Serious chocolate! But, I have to admit that it seems a bit of a shame to make hot chocolate out of such lovely art. They belong on top of a cake, a Tiramisu, or at least some cupcakes! However, I'm sure that they made some wonderful hot chocolate! Thanks for the tips MacKenzie. I had chilled my slabs of bacon before, but maybe not long enough?