This is a GREAT primer for smoking a brisket. Love this guy! Aaron, the Barbecue Tours crew will be coming to see you one day soon! Thanks for all you do to support not just your restaurant (of course, that), but also barbecue culture and the community. Cheers!
Ribs - Big spare ribs... Damn, those are good! Smoky, nearly fall-off-the-bone-tender. Melt in your mouth goodness! Must... stop... eating... rib.
Brisket - Slices cut from the 'moist' end of the brisket. Tender and flavorful with a little salt on the finish. This is good stuff. Nice smoke ring: doesn't explode with smoke, but a good smoke/meat balance.
Sausage - Firm and [black] peppery. Pork/beef mix? Either too lean or cooked too long today - is kind of dry. I can't decide... My mind keeps wandering back to that rib!
"I was lucky enough to bump into Perkins outside of Maple and Motor while he was testing his equipment. Dubbed the "Death Star," Perkins' massive rig boasted a thermostat and automated dampening controls to regulate smoke and temperature. The machine allowed him to toss in his briskets, set up a fire, and essentially walk away. It even had a retractable smoke stack and was light years away from your typical restaurant smoke pit."
Smoke Daddy Says:
Hmmm. That description (aside from the retractable smoke stack) sounds EXACTLY like a typicall restaurant smoke pit. Smoldering fires produce notoriously bad smoke -- watch out for the creosote monster, Jack! You might want to read up on the subject over at Karubecue.com.