Aaron Franklin, a veritable god of smoked meat, has come out with his own line of smokers.
Starting price is about on a par with a ten year old Honda. I used to have a cheapo New Braunfels Smokers offset smoker, and it made superb barbecue, but the grates rusted out and could not be readily replaced. Little by little it fell apart, and I got a Weber Smokey Mountain. The WSM is a vertical smoker. It seals quite well and goes a long time on a load of fuel, which is a good thing because adding wood or charcoal is a PITA. So where this is pointing is that I may sell the WSM and get another offset. I doubt it will be a Franklin. If I want Franklin quality barbecue I can go to Franklin, La BBQ, Valentina's, Louie Mueller's, Snow's, etc., but I do like to smoke briskets, pork butts, ribs, and even various fowl. The offset smoker is extremely versatile. It is awesome for grilling and terrific for using a pizza stone and getting the chamber up to 900F for pizza. The WSM just is not configured to do those things.
Anyway, in Austin barbecue season is 365, but in some places the season is just getting rolling. What are you smoking with? Preferred wood or charcoal? Rub ideas? Other thoughts? I am a post oak or pecan guy and use salt and pepper. For the wrap I like butcher paper better than foil. How do you spend the time it takes to smoke a brisket? Mine takes about 14 hours. It starts with coffee, moves to Pearl Snap, backs off awhile and nurses iced tea or an Arnold Palmer, and finishes strong on old fashioneds. Anybody compared those pellet smokers to the log approach? I tried a brisket my neighbor did on a Traeger and thought it was darned good.
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