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I just wanted to take a minute to give all the forum members and their families the happiest of Thanksgiving wishes! I myself am very thankful for the form and its members. Since I’ve been on this site I have learned so much from you all.

Whole foods will not have the pepperberries. I ordered mine from the same company that Aussie Ora uses http://www.pepperberry.net.au/Whole-Dried-Pepper-Berries---1Kg.php. I ordered a kilo of the dried pepperberries and the shipped price to Virginia was $116 us. They have other sizes available as well when they are in stock. I did find one place in the states that listed them but they are showing out of stock right now, https://kalustyans.com/index.php?route=product/product&product_id=13015&search=pepper+berries They are worth the price. Like Tony B said, I put them on everything. A whole kilo will last a long time!

The same happens with brisket at around 170-75 and when it does I wrap mine in the grocery brown bag, does a good job of soaking up the grease also. The pork butt is Aluminum foil for me, six a one or half a dozen of the other... it don't matter, whatever your comfortable with. The results with a blindfold on is not going to be dramatic.

Goddamn the Pusher man! (old Steppenwolf song!) I gave it the name as it does stain most things purple and it's highly addictive! I keep a grinder by my stove and have a shaker mixed up with flaked salt. It goes on just about everything, including eggs!

Like others have commented, you just hit "the stall." It's where the collagen and fats start to break down. Just part of the process. You can "plow through it," as you did by cranking the temp, or you can wrap it in foil or pink butcher paper, or you can just ride it out (next time account for the time in the stall - typically 2 - 3 hours.) I'm not a fan of wrapping butts, so I just wait it out. If I'm in a hurry to cook one, I'll go "hot & fast" - 325F and be done in about 1/2 the time. Good results - most folks can't taste the difference. And, I'm a huge fan of the cast iron smoker pot. Get one!!

I have never wrapped the shoulders i have cooked. I just cook them straight through to 190f internal temp. The stall always occurs and takes several hours to get through. I usually hit it at ~170f internal temp. Run the grill at 220f using the BBQ Guru DigiQ to manage both the pit and meat temps. My typical cook is two 8-10 pound shoulders and takes up to 14/16 hours to complete. Even with one shoulder, same timing. I always put the meat on the cooker directly from the refrigerator so as to get as much smoke as possible.

Now, that is a cook to remember and retell knowing you are not alone. Yes, the butt will pretty much always do a stall around that temp.

The problem all along was that there was no beer in the equation. Seriously.. it took a full open on the vents and a full turn on the cap, stuck.. I pulled the bung for the auto temp addition thingy.. that seemed to stoke it.. so brought the system up to 350 and replaced it and now holding solid. YEA! Not really sure what happened there, but I seemed to get wrapped around the axel pretty hard. 2 hours in.. checked things.. it is rotating fine and looking beautiful, more to come. OK, so the spin completed in just over 3hrs. Looks beautiful. Truthfully, it is just OK, definitely not the end product I thought it would be. The wife was not too impressed and said she missed the aroma from the oven... hmmm. Back to the drawing board.

Happy TurkeyDay to all.. Had to settle for flank steak and pumpkin pie..

Here in the UK, we have none of the pressure of family expectations or turkeys to cook but all the pleasure of a night of football to look forward to. Hurrah! Happy Thanksgiving to you all.

HAPPY THANKSGIVING ALL. Is anyone spinning a turkey today? I have a 16.5lb bird that I am going to try with the Roti on my 21", now rebranded as a 22". The Bird is in the brine and be tied for balance during the spin. Wondering what temp is good and for how long. I am thinking 275 for about 4.5? Using a Fogo Super Premium Hardwood Lump (huge char char chunks) on this one as I am spooky low on CoCo and CoffeeChar. I want to pull the bird at 160 internal. so going to have to open her (KK) up to probe as I can't leave the cabled sensor in..lol Advice?

Happy Thanksgiving to everyone.

Happy Thanksgiving, don't eat too much.

Happy Thanksgiving, y’all! Got my turkey doing what turkeys do best on the KK.

Thanks Bruce! Happy Thanksgiving everyone.

Same to you and everyone else Outback kamado Bar and Grill