I have been smoking brisket since I was 3 (well almost). Making sausage (simple ones breakfast etc) for a while. Decided to try and venture out to some curing etc. I have M Ruhlman's book and am studying with it and this forum.
I have an locally made pit that I got about 15 years ago. Will post a pic later. I usually smoke a brisket (not one of those sissy trimed things either), cabrito, or pork butts.
Always interested in learning new skills.
Thanks for all the advice.
BillyBob in San Antonio
Try a little picture
And another... Weber Genesis (under cover) and custom made pit.
Very versatile can grill small amounts by putting in the raised grill (on the ground) and the grill above.
To smoke put in the solid insert above. Control air with tray and exhaust adjustment.
I cook a lot of brisket (King of BBQ in Texas) Use oak (sometimes a little Pecan since it falls out of the sky here)
Usually an 8 hour project (mas o menos)
I have an locally made pit that I got about 15 years ago. Will post a pic later. I usually smoke a brisket (not one of those sissy trimed things either), cabrito, or pork butts.
Always interested in learning new skills.
Thanks for all the advice.
BillyBob in San Antonio
Try a little picture
And another... Weber Genesis (under cover) and custom made pit.
Very versatile can grill small amounts by putting in the raised grill (on the ground) and the grill above.
To smoke put in the solid insert above. Control air with tray and exhaust adjustment.
I cook a lot of brisket (King of BBQ in Texas) Use oak (sometimes a little Pecan since it falls out of the sky here)
Usually an 8 hour project (mas o menos)