I read Aaron's book and some really valid points in it which I'm adopting for today's cook plus the LSG rested long enough. Gotta a bunch of folks coming to the house in the evening so a perfect time to practice. For starters, I'm definitely digging the cooking with the firebox door open.
Anyway, brisket, ribs, pulled pork, chicken and sausage on the menu tonight.
Brisket trimmed and seasoned exactly per Aaron's "instructions" plus a bone in butt season with Pork Barrel All American.
Trimmed a good chunk (4lbs) of the brisket for burgers or.... That's some of the marbling in the flat. :thumb:
On the LSG and hold steady at 275*
Super busy but taking beer break and to post. I'll do my best to post as I go through.
Cheers! See you in a bit.