There’s nothing like a Klose in the hands of a master BBQer - and maybe someday my pit will have one. As per usual for me, I try to do more than my capability allows, but I wanted to get all I could from a full day of cooking. Today was experiment day as I did split chickens, 2 beef chucks, a and a 2 no-foil butts for the first time, and used some of your suggestions for improving the brisket (still foiled it) – great brisket is my bbq mission. Also did a stuffed fatty, 2 pastramis, 10 slabs BB’s, a few bologna rounds, and a couple dozen ABT’s to snack on - kept the sucker humming all day. Also, used wood (oak and cherry) for heat rather than charcoal for the first time – after reading all the posts, I finally realize I have a stick burner – had a little trouble getting temps up after loading it up with meat but otherwise ran well. I really like learning from you guys and I also learned a few what not to do’s with today’s cook. Don’t have many finished product pics as the house was full of folks ready to eat. - but will say it was my best brisket yet.
A couple of butts
The first round of meat ready to go
A finished BB
Wrapping some BB's for a friend to put in the freezer
Sunday leftovers for lunch