Well, it's that time. Time to put logs on that beautiful fire that burns with such BBQ elegance upon the end of my stick burner. And, since I've been heavy learning-by-smoking on the new big insulated cabinet smoker, #WhoDat1, and whereupon I have 4 gorgeous 6+ week aged 1855 Choice+ Briskets in the icebox, it seems good to me to put the two smokers in a little Head-2-Head competition: Stickburner vs Cabinet!
Oh, and I got one of those cool new 4 needle injectors with the 1 gallon pump bottle, and it worked great

Now time to light the 2 fires

Only hickup is that one of my buddies is cooking his first full packer, so I sent over there about 11...and didn't come back home until 3:30. So my 3 splits in the stick-burner were just about burnt out when I returned from that great conversation, so I had to re-build the coals. No hill for a stepper!
Which gave me time to pat off the Butcher's Prime injection, oil the beauties down and apply generous coatings of Big Bad Beef Rub from our ole pal Meathead
They were both 14 pounds before trimming, and trimmings were 2.25 pounds on one and 2.75 pounds on the other. So almost the same size and weight
I prepped the fires and put the ice-cold meat in at 4:30, 225 degrees for the first 4 hours, then I'm planning to raise the temp to 275.
Oh, and I got one of those cool new 4 needle injectors with the 1 gallon pump bottle, and it worked great
Now time to light the 2 fires
Only hickup is that one of my buddies is cooking his first full packer, so I sent over there about 11...and didn't come back home until 3:30. So my 3 splits in the stick-burner were just about burnt out when I returned from that great conversation, so I had to re-build the coals. No hill for a stepper!
Which gave me time to pat off the Butcher's Prime injection, oil the beauties down and apply generous coatings of Big Bad Beef Rub from our ole pal Meathead
They were both 14 pounds before trimming, and trimmings were 2.25 pounds on one and 2.75 pounds on the other. So almost the same size and weight
I prepped the fires and put the ice-cold meat in at 4:30, 225 degrees for the first 4 hours, then I'm planning to raise the temp to 275.
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