Had a client in Mount Dora and his buddy is a BBQ champion (Larry Baker, heard of him?). He let me hang out with him for about 3 hours last week and I learned a ton. He did a couple Wagyu Brisket's, Burnt Ends, amazing. For dinner he did a huge ribeye roast in the smooker, a first for me. Awesome! Did a little slide show of his setup: https://www.youtube.com/watch?v=nHaYG4WpLJU
He gave me a sample of his rib rub, tried it last night, really good stuff! I also tried the toothpick trick you talk about and damn, it worked really well! 4 hours at 225 in the Cookshack, awesome, tender, lovely. Just here to pick up a few tips and sometimes just make decent BBQ for friends. I'm not worthy <g>. But as I told Larry B, this is my go to site for info and just love all you experts who share your passion and technique with a newbie like me.
Comment