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  1. Smiller15

    Newbie from Delaware

    Thanks everyone. Going to start the prep work on it (trimming, injecting, rub) later tonight and then going to let it sit refrigerated for about 3-4 hours until 4 AM. Not quite sure if it's a full packer because I'm not seeing a point to it, but I'm sure that will probably present itself as it...
  2. Smiller15

    Newbie from Delaware

    Hey all, Been following this site for a while and excited to start my bbq journey. Im 28 and just starting to appreciate the art of low and slow cooking. My first challenge is gonna come this weekend smoking a 14 pound brisket flat on my 38” Smoke Hollow. I’ve seen a lot of great tips than span...
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