Pepper Stout Beef on 18'er

[austin87]

Agreed. Lid on the DO makes no difference flavor wise if it's cooked on the kettle, on the stove, or in the oven. If I have coals left over I'll use the kettle because it's convenient.

That's one of the reason why a half smoke, half braise is nice. Good flavor from the smoke, then really tender pull apart goodness from the DO. Thinking about it ribs 3-2-1 is a similar concept.... Smoke for 3 hours, foil for 2 will at the very least steam and tenderize, with some liquid like apple juice added it's essentially a braise, then finish on the grill for a great bark.

Lots of creative applications in combining cooking techniques.

[Grill_Jitsu]

Looks awesome! Great job of rolling with the punches and keeping the cook on track (mostly)... sometimes life does that to us.

[Saugust]

Thanks for the good work and good word @addicted-to-smoke  & @austin87

[dazzo]

Interesting grate, who makes it and where did you get it?

@1911Ron and now we know why the box is at 50#s       

[WNC]

Wow ATS, great looking cook! At first I was like, noooooo when I saw your plan with those T-bones, then I saw that pot of beefy goodness, and I was like, yeah that works!