Be yourself; Everyone else is already taken.

— Oscar Wilde.

I have caught myself being wrapped up in the bottom line this past week. Although important, this is not why I started BSBBQ.
We tend to be “destination” oriented in the West. I left corporate life to enjoy the process more; the journey over the destination. So I will be posting some “process” photos in coming days. Hope you enjoy and slow down enough in your process to enjoy the journey. Below is a packer brisket, it takes us about 30 hrs. to produce the finished product. This baby is put to bed and will hit the smoker for a 10 hour cook tomorrow morning about 3 AM. You can enter its journey tomorrow at @fairhaven_stonesthrowbrewery.

4 hours in, these babies have all the smoke they need. In fact around 4 hours of smoke is all most meats can absorb.
Not even half way there. #smokedbrisket#bigstickbbq#smokebark

Wednesday’s I get to sleep in till 3AM because we have a later start. My mantra in the morning is, “fire first” #bigstickbbq #smokedbrisket #firefirst

So much can affect a cook in the smoker. Weather, wood, humidity, the meat. We followed this Brisket from the rough untrimmed “packer” to completion.
20 hour dry brine, 8 hour cook and now is going out the door.
I hope that you, as I am committing anew, can enjoy your journey and find the destination as satisfying as this Brisket.

This blog will in no way replace our awesome website http://www.bigstickbarbecue.com, where you will still be able to find our locations and times of operation, see beautiful photos of our amazing food, and get the latest news; rather, this will be a place for Rick to share his thoughts and ideas, musings, and tips and tricks for trying your own hand at the art of smoking meats! Most photos here will be from Rick’s phone, but Linda’s camera might get a spotlight once in a while too! Thanks for finding us and following along!