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Ironic that on Labor Day I got up at the same time as I normally do to drive to work.
I think at the end of the day, this will be much more rewarding...

I hope everyone can enjoy the day ! ! !
 :happydrinnkers: :happydrinnkers: :happydrinnkers:

Looks great Jim.  What time is dinner?  I could leave soon and probably make it just in time. :laugh:

Hit the road Bob - it's about a 9 hour drive, if you leave now you should be pulling in as the pork is coming off the grill!   :biggrin:

Mine has been on for just over 2 hours........I hope there are some hungry people around here. Jim, come on up Jacksonville ain't far from Stewart.

Glad I'm not the only one who woke up at drive time. Enjoy the bbq

I enjoyed this Labor Day driving to Connecticut to pick up a machine for a fellow SMC member. This site is all about helping other crazy collectors fulfill their addiction right?

Got my butt on the smoker at 11pm last night, 16 hours later it finally got up to temp and we got to enjoy it. 

Hope everyone got a chance to enjoy the day!   :happydrinkers: :drinking: :drinking: :drinking: :drinking:

Wow - 16 hours is a nice long cook.  My 8 pounder took right about 11.5 hours to get to temp.  Held the grill pretty steady at 225* all day, pulled it at 185* internal temp - figured it would coast up to 190* while it rested for 30 minutes or so.   

I hope yours turned out as good as mine!  My 17 year old had 3 sandwiches, my 13 year old had 2 huge ones and even my picky 12 year old eat a whole one. Tina and I each enjoyed a more reasonable intake.   :smile: 

I have a pound in the fridge for tomorrow's dinner and froze about 3 more pounds for later consumption. 

Jim

This one held forever at 185, wouldn't budge; I pull them at 195 and have always been happy.  It worked out good timing wise though as I dropped it in the cooler for a couple hours and then pulled it just as everyone was ready to eat.  Fed 9 people with a ton of leftover, for anyone who doesn't have a Egg-style smoker, it's well worth it!

Ah... so it stalled on you.  I was looking for 190*, but the wife and kids were getting a little weak from hunger so I relented.  It was awesome anyway.  I make my own rub, I should probably write down the recipe some day, but I think it is always a little different each time I make it.  :)

I LOVE my Kamado cooker.  I have a Kamado Joe, but they are all essentially the same.  It is incredibly versatile.  I can smoke all day at a steady 225* or sear steaks at 700*+ ... or cook anywhere in between.   I do have a gas grill, but only use it for occasional weeknight burgers and dogs.  Nothing beats the smokey taste you get from real lump charcoal.  I am a convert, used to use nothing but gas.