I just put together my big old 22" and last weekend I gave it it's maiden firing! Ready to try my first brisket this weekend. I've gotten some pointers from the guy who talked me into buying it, but I'll take anything I can get.
I'm from Los Angeles, down by the beach, but I've been around the block a few times and I know good barbecue, that's why I want to make it myself!
You folks seem friendly enough, so I'll take what I can get.
I guess based on what I learned already I won't be injecting my brisket. I get the basic idea, I've practiced maintaining temperature, so I've got a few days to figure out what to rub on it and go on Saturday.
I might try a pork roast at the same time. (which one goes on top when you do it?)
Here we go!