Sir C - the smoker's arrived

[Maravilloso Marvo]

Get yourself on this website

https://amazingribs.com/

You have a lot to learn and a long journey ahead, but it will be worthwhile.

[Chief Arrowhead]

Get yourself on this website

https://amazingribs.com/

You have a lot to learn and a long journey ahead, but it will be worthwhile.

100% spot on Marvo!!! Their recommendations are always right as far as equipment and they lean towards the science of the cook, which is my preferred method as a rationale for what I do. And I have the bonafides as a passionate backyard BBQer. I've been a competition judge for years, but those teams are insane!

https://stlouisbbqsociety.com/

I've tutored a Brit for awhile and one thing I found is that your meats are cut differently as a general rule so it's a real find if you can locate a butcher who gets it and can create a product both in cow and pig that resembles what you are reading about on the websites. For example it is difficult to find a true packer brisket with the flat and the point conjoined. Instead it is customery to grind up the point and ROLL THE FLAT and bundle it up. Forget what y'all call it.
We learned to unroll it for a cook, but they also trim off too much fat before rolling. Frustrating!

Let me know if I can help.

Good Luck and Happy Cooking,

Chief