Just claimed an open spot (cancellation) for a one-day brisket class!

[HawkerXP]

How the heck am I going to get the PBC up to 500*?

[HawkerXP]

maybe add a fan......

[Smoker_Boy]

We had an engineer who ordered something from Big Ass Fans, and her purchase order got quarantined by the e-mail system.

[Mosca]

This actually dovetails with my plans for next week; we’re hosting a cookout on the 6th, a dozen people, and I have ribs and chicken on the menu; I passed on brisket because of the time involved. But, having been to a Mason Dixon class I know that there is a lot of food to take home, so I’ll bring a Yeti and gel packs (3 hour drive home), freeze some up so that it will hold for a week, and now I’ll have brisket, chicken, and ribs!

Also now there’ll be brisket for the beans, instead of ground beef. Happy happy joy joy!

[BKYDBBQ]

I took the hot n fast brisket class a couple of years ago...like all of their classes I learned a lot. It was after this class that i bought my GMG Trek after using a GMG for this class and to cook an overnight pork butt.

I am attending the Ribs n Chicken class this year and next year will likely take the low n slow brisket class, which will give me all of the classes that they offer.

Mosca enjoy the class and don't eat too much before the brisket is done...

[Baltimorelger]

Next year all I have left is the brisket class as well. Maybe I’ll see you there.