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I rendered some beef fat from the brisket trimmings, and I was going to fry the burnt ends off the point....but they were so melty and heavenly that I couldn’t bring myself to change them at all

Grill showed up last night, got it assembled, and did not hesitate to smoke some brisket, spare ribs, and Mac! This Bull is a magical being. Best brisket I’ve ever had, and it was my first one! We all know the cook is the hardest one to impress, and I was blown away.

It is all personal preference, but any competition quality ribs are going to be “toothy”. You want the bone to hold the meat but be able to effortlessly bite through. If the bone slides out, it’s only a few body parts away from pulled pork!

As of around an hour ago, I will be the proud father to a Bull! I am beyond excited to have this show up and start smoking! I’ve had a Weber charcoal kettle and a Charbroil BigEasy for a long time and decided to make the leap! Smoking on a Weber is SO much work. Now I just have to wait for...