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3-day salt brine got "very" deep into the roast, then hit with black pepper, garlic, thyme and rosemary overnight. Smoke time was roughly 4.5 hours at 225 degrees (6lbs) over hickory (buried) and cherry and then seared, came out wonderful!😊

A friend of mine had a “pepper cannon” which I had seen, but wasn’t prepared to spend that much money on. Later I saw these which are way larger, heavier, and made of milled aluminum. They are also hexagonal in shape, making them easy to operate! The top caps have pushbuttons in the top to release for filling, and the bottoms have a cap with 6 spring loaded ball bearings that snap them into place. The two together weigh just over 3.5 lbs ! You can leave the caps on and grind into the cap if you want some for a recipe, or just let it rip on a steak or eggs, or ? Bought the pair on amazon for around 200.00 . They will be the last ones I can already tell.. I bought a set of beautiful wooden ones from someone on here years ago, from TX I think.. but alas ,,they fell apart.. Don’t see that happening here ! Also on Amazon, those pepper corns.. Hands down best I have ever had. 7.00 a cup, but worth it ! And plenty of adjustment for different grinds in the mills!

The sun dried tomato sourdough made for nice turkey sandwiches

Most of the Mayo was near the bottom, on top of the lettuce, but you can see a little oozing through the top left. The sourdough isn't good at mayo containment with all those holes lol

Bottom round at 225-40 with perforated deflector tin for 1 3/4 hours. I had a full row of meat carefully aligned for the pic, when I returned from retrieving my camera it was picked apart. The Whirlpool beer is similar to Sam Adams summer ale, both from Boston but I prefer this one. Not much of a sear, the temp was to close to 140 so I did what was possible.

It sure did come out wonderful, more like fantastic...love the bark. Great job Moebutt, unfortunately technology prevents me from seeing your list of pics. That's ok, those two hit the mark.

That makes Tony a genius 😎

finally got to use my pandoro mold today. i just bought it from Verona, Italy 2 weeks ago–which happens to have invented this bread, but there was only one shop in town that actually sold it.. pandoro is a variant of the panettone. same use of lievito madre stiff starter. same italian christmas time sweet bread. it resembles a snowy alp mountain when dusted with powdered sugar..