Mankato MN; Casa Grande AZ | Bob ncmo - 12/24/2025 13:49
I usually need a refresher on the details.
Keep a log. Get a spiral notebook or such and write down every detail you can think of about the meat, weight, price, where bought, the weather, your prep, your heat source, date, time in, time out, temp, wind speed and direction, everything . Leave out no detail no matter how insignificant it may seem. Make comments on how you could have made it better.
I went Bbq classes during my bbq competition days taught by Fast Eddy Maurin, Ray “Dr. BBQ” Lampe, Paul “the Kansas City Baron of Barbecue “ Kirk, and others. They emphasized the log book because, well, we forget details on these annual events.
We had to know everything about everything when competing contests. That meat had to be turned in every half hour starting with chicken, then ribs, then pork shoulder, then brisket.
They went on the smoker in opposite order.
Me? This weekend I’m smoking a Tri- tip, and Oyster Rockefeller an a half shell on my charcoal Pit Barrell smoker.
My BIL is bringing over a bone in Prime Rib and jalapeño poppers off his Green Mountain table top pellet grill
Good Luck!
Edited by Herdboar 12/25/2025 00:08
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smoking brisket
