Here are the Brisbane BBQ Mafia's must haves and dos for your next cook:
-A large, clean and clear prep area and chopping boards,the bigger the better with the chopping boards.
-Good quality boning and trimming knives, spend extra, its worth it.
-Foil trays for storing rubbed and injected meats.
-Injectors for injecting moisture into meats.
-Caterers foil. almost the best tip ever. normal foil isnt as wide and creates issues when wrapping, especially ribs. GET CATERERS FOIL
-Spray bottles for spritzing meats
-Wireless thermometer and probe style thermometer
Always keep your prep areas clean, remember you are working with raw meat. Clean as you go, it makes life so easy.
If you are starting an early morning cook, have your smoker ready to go the night before. Fill a chimney with lump charcoal (not briquettes), have your fruitwood stacked up.
That way when you wake at 3am, all you have to do is light a chimney of charcoal and load into smoker.
Once the smoke is up to heat, its go time!
Most of all, time your cook and be super patient, brisket especially can be a cruel mistress, no two pieces of meats are the same.
Love the process! I guarantee that the LOVE will come through in your food.
Once your friends and family try your smoked bbq, they will be addicted and you will be smoking every other weekend!