Not to derail, but what's the secret to growing peppers? Mine have bloomed like crazy, but have barely set any fruit.

Could be a lot of things. Usually some kind of stress like nights are too hot, too cold, not enough or too much water. Make sure they're healthy and check for stuff like aphids. One of mine gets them real bad and it really stunts the growth if I don't stay on it.

If they're in good shape and the weather is ok, you can try pollinating by hand. Just put a finger or something in each flower and give it a gentle tickle. You can also buy a hormone spray that's supposed to promote fruit set.

Other than that, I do regular deep watering and fertilization and sure they get good sun (mine are in 20" pots).

Also, not sure what your soil situation is, but they really prefer a well draining kind of sandy soil. If their roots get too wet they get pretty unhappy.

Ha, I actually did get them at the Hudson Oaks HEB but not as part of that sale

Tri tip tonight. A little more done than I'd prefer but the thicker part was there

That was definitely from the weekly ad deal?

I'm bad at coupons. Just grabbed a prime tri tip this afternoon

Same. Never use coupons. But I will check what loss leaders heb is offering each week. That $6.99 prime tri tip was tempting.

Preseasoned chicken leg quarters are $1.49/lb at my store right now. Thinking about stocking up.

Teslag said:

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Smoked a prime brisket. Came out perfect. Just wish I liked brisket.

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Er, ah, um.........Why would one spend $80 +or- for and spend more than a few hours cooking a chunk of meat to perfection that he/she doesn't like?

It won't save my smiley face emoji ?????

Because the wife and everyone else likes it. Here lately I've taken to just chopping some up and slathering in cheap bbq sauce to make a sandwich. To be fair I don't like brisket really from anywhere and I've had it from Snows and Franklins.

I totally failed at trying to smoke a 3 pound brisket flat. I knew I was in trouble when I opened it and there was little fat. I even used wagyu beef tallow when I wrapped, and it still came out Lincoln Riley dry.

I took those preseasoned $1.49 leg quarters, and split them and augmented them with some Chupacabra Cluckalicious seasoning. I put them on the pit at about 300 degrees. Once they hit 150, I started basting them with a very simple buffalo sauce of 1/2 cup butter, 1/2 cup Frank's Red Hot Sauce, and a teaspoon of garlic powder. Cooked to 190, and they were fantastic. Sadly, no pics, but I'll be doing those again soon.