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Pork butts with mustard binder and DAS BBQ rub from a home town joint. Pork loin roasts with DAS BBQ high octane sauce with espresso infusion as binder with Jansal Valley coffee chili rub. Both came out good. I slightly overlooked the loins. Flavor was awesome. This batch of pork BBQ from the shoulder butts had great bark but I think I prefer wrapping and going a little lower temp to pull than 203F. A little too much fat rendered out of this batch and wasn’t quite as moist as I usually want. Flavor and bark were incredible though. Chewy. Bacon-y. Smelled like Heaven. Sent from my iPhone using Tapatalk

AWESOME!

You do know that I was born and raised in SC - no Yankee here, despite where I live now!

I keep coming back to this picture. Just the right level of cooking for me. Soft bread and some wasabi mayonnaise. Heaven.

Cold is not an issue but freezing temps absolutely can be a problem.. Which is why I always push any customer in those areas that drop below zero to use a cover.. Repetitive freeze thaw cycles are a nightmare for anything with nooks and crannies. Water is 9% larger when frozen and incredibly destructive.. Remember this action takes down a granite mountain.. But moisture in the body from humidity is not a problem. And remember that there is a lot of evaporation from your meat which often condenses and drips down the inside of the grill.. look on the ceiling of your grill during a large volume cook and it will be full of water drops. These are what I think is rolling out your draft door.

Exactly! I was talking about an "in home" visit by someone with their industrial grade slicer.