What'cha Cooking This Weekend??

[thirdeye]

Thirdeye, can you cook in that kind of weather? I can't wait to see your pastrami pics!

Kev. Nice Brisket!!
Todd, How'd that huge fattie taste?
Did Jamaican Jerk Ribs w/o foiling on the UDS, I think I like it better that way... If you're looking for a change try that Jerk style its pretty good.

You bet, I cook all winter long. I've done overnighters at -15°. Once ceramic is up to temp it doesn't know the difference. No pictures of today's pastrami, but it looks exactly like these.

By the way, the weather did sober up a bit toward the end of the day.

 

[Kevin]

I could get behind some of that. What pit temp were you running?

260* to 290*. I think the injection played a role in the faster cook.