The smell of burning hickory and apple is intoxicating. Too bad they don't have a brisket scented aftershave.:D
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As engine46 posted the handles are the same size. Nice find there. I tried both and did not like the feel of original knots. I re-knotted the #3 with HMW at 50mm. They have a light coating of oil so don't look the best in this photo. Love the feel of the fluted handle.
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On a side note. The first time I soaked the brush in hot water for shave prep I let the hot water touch the aluminum body and did it ever get hot to the touch. :roflmao
My favorites...........brisket & pork spare ribs. I like to use hickory or pecan & smoke it slowly. Like I mentioned the other day, the ribs aren't done until the meat falls off the bone. Yummmmmy!!!!!!!!:beer2:
My recipe is similar to outbacks with a couple other ingredients. It's all in my head. My brisket is done when the outer part is brown & the inner part is cooked reddish. It's usually juicy & tender by then. I also like doing pork chops at times. They will be light brown but after soaking in my marinade, they will look a brownish red & when done they'll be cooked reddish looking & deliciously tender.:D
I certainly threw this thread off topic but I figured we all needed some mouth watering visuals. Right now the meat is almost ready to come out of the smoker and I'm going to have a Rolling Rock.:beer2: