Good idea Marvin. They can sell them in the shop to help raise funds. Of course who ever recipe it is gets credit for it.
Well after seeking some help from friends, and a pm with skeeter along with a night class at the university of youtube........ I got my 16# packer trimmed and the point separated. It will now fit into my Primo ceramic. It's going in the smoke early tomorrow morning. Just S&P for my rub. Been 5 years since I did a brisket so I am a little nervous.
Skeeter it sure seems like your old "go to" Commado joe is retired, or did you just simply wear it out. What's your opinion on the water pan.
i would space it up a little so it dont boil ( like a rolling boil)....not familiar with your pit...you know best
Hey there buddy I did notice that there was a chunk of wood involved with apparently keeping the lid open in all or your pics. Can you save it?