It's the official kick off of summer, so what's cooking!?
I've got a 12 pound packer brisket that just went on the wsm and is basking in pecan and cherry smoke!
Tomorrow I'll separate the point when it's done and cube it up to go back on the smoker as burnt ends. I've also got 2 1/2 racks of St. Louis cut spares that will go on in the afternoon and will probably get apple and hickory. Cants wait to eat! What's cooking falcon fans!?
