Needs pics with posts like this. Had a nice little BBQ yesterday. Chicken wings, sausage, dogs, burgers and some porterhouse steaks from Stew Leonard's. Opening Saturday of college football is the best.
Have a 4.75 lb brisket flat and another 2.75 lbs going right now. The 8 lb picnic shoulder temped at 202 much quicker than expected on the new smoker, it's already wrapped and resting in the cooler. Brisket used dijon mustard binder with Montreal steak seasoning, picnic shoulder went in a simple brine for 18 hours, then it also got the dijon binder with Everglades rub. So far my only complaint with the new Pit Boss is the app loses connectivity a little too much but only 10 steps from my couch to the grill
