6th Street

Oh my god I want to be your best friend.

That sucks. All I use is a 18 1/2" webber smokey mountain. It doesn't take much room and you basically light it and let it go.

I would love to have a Klose type smoker on a trailer, but for now this works really well.

I'm about to embark on an Olympic pub crawl so I'll be on a liquid diet today. Team Germany for those curious

Sounds like you win.

You're killin me Smalls.

I'm Irish guy.

We had our Crew dinner last night. I am a member of a local New Orleans style crew complete with float and beads. We had New York Strip and real fried shrimp (not those recomposed ones) along with sides. Plenty of red wine for the heart. Tonight two pieces of Melba toast and water.

ok cool. so am I

Don't do bread crumb. Crush up goldfish instead

I'm grillin some burgers with bacon and cheddar mixed in

Couldn't figure out how to post pics on the fly so now that the dust has settled here we go.

Went to Tim McGraw/Kenny Chesney last night and apparently had a few cocktails. Champ was a little hung over today and got a late start. Picked up the pit from my shop at 8:00, had it fired and up to temp by 9:00. Brisket prep first to get it on the pit. Gonna cook at 275 today cause this brisket doesn't have enough fat in it to hold up to really high heat.

Blocked the corner, rubbed with light coat of worcestershire, rubbed with kosher salt and coarse ground pepper.

Everything in the pit and the Guru has it chugging along at 275. The pit ran all day on one 16lb bag of kingsford blue.

Another hour or so in and I unwrapped the spares and glazed them with Texas Pepper Jelly's new pineapple habanero rib candy. I'm a big fan of rib candy, but this new pineapple hab version is pure win.

Fast forward to 4:30 and everything is off the pit, sliced and ready to eat. nom nom nom. Got a little HEB country style tater salad as an accompaniment. Rock solid.