I joined because I really like the Central Texas style of barbecue and want to tackle and perfect brisket. I've been fortunate enough to spend about 2-3 weeks a year in Texas for work, and loved the access to good Q and Brisket. Unfortunately, those trips are over with the recent new job. I've been working with the acquisitions department at home for permission to buy an offset smoker, probably something like the Old Country Pecos or the like. I realize the limitations of the Orion and want to graduate to real barbecue. Any advice would be welcome. I also just joined the BBQ-Brethren forum, so if this looks familiar, I'm sorry. Figure there might be some overlap in the forums.
Now, to thank you for reading my long-winded introduction, here are some pics from one of my 16lb Boston Butt cooks in the Orion.
There are 2 hunks of meat in there, you can barely see the bottom one.
All lit up
The Payoff!