Jim Lampe
TVWBB 1-Star Olympian
Smoke Day 13 started with preparations on Thursday...
by making some Wicker's BBQ sauce...
set that aside for chicken soon to bathe in it until Saturday
Then Friday night, got the salt/pepper seasoning out to decorate the 11 pound brisket
then set-up the 22" WSM for an early morning smoke.
Smoke Day actually started about 3:35AM Saturday when I fired up the WSM
placed the brisket on, waited about another 30 minutes for the WSM to settle in to a comfortable temp...
I then went back to bed.
later Saturday morning, I seasoned the ribs...
by making some Wicker's BBQ sauce...
set that aside for chicken soon to bathe in it until Saturday
Then Friday night, got the salt/pepper seasoning out to decorate the 11 pound brisket
then set-up the 22" WSM for an early morning smoke.
Smoke Day actually started about 3:35AM Saturday when I fired up the WSM
placed the brisket on, waited about another 30 minutes for the WSM to settle in to a comfortable temp...
I then went back to bed.
later Saturday morning, I seasoned the ribs...