Working on my first smoker, a UDS, just looking for hints and suggestions.
I went to Texas last year and was introduced to brisket, which is not available here... So I thought I'd better make my own. But I stumbled on the Fattie and now I see I'm going to be spending a lot more time with my smoker.
I went to Texas last year and was introduced to brisket, which is not available here... So I thought I'd better make my own. But I stumbled on the Fattie and now I see I'm going to be spending a lot more time with my smoker.