Yeah, we did really well with the chicken portion:) Really, we did learn alot in the brisket category portion too. The problem I have is that even following the recipe to the T - the cookers are different, and the stick burner keeps turning out a bone dry result (from which I can deduct that its a dryer environment). We've been messing around with the trim, rub, etc. Putting it out there for suggestions....
Got a beauty to do up this weekend. And selected the competition briskets for aging this very morning. Great looking stuff - best I've seen all year. Just hope I don't kill it in the process.
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