One brisket - 2 smokers?
Been thinking about this for a while... here's the plan for tonight.
Objective - use the best features from both smokers on one cut of meat.
[low and slow/trimmed packer/injection]
Klose BYC - first 4 hours running white oak/apple (7pm - 11pm)
Changeover to the 22" WSM for the remaining time.
Hey - I needed something to do tonight... so will be feeding splits and
getting some sleep
Bacon should be capitalized as a pronoun for pork!
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP, and a BSKD
Last edited by BBQ Bandit; 12-27-2012 at 12:43 PM..