Got to hang out today with Charles Brabham and his badass BBQ team. Fed well over 150 people; smoked 10 briskets, 12 chickens, and 20 lbs of spicy sausage. Charles smokes his briskets with a "low & slow" style; he uses a mix of Pecan & Post Oak between 200-250° for over 16 hours.
I've been away working for awhile. So i havent had the chance to ride. The blade is in the workshop at the moment getting a major service and some go fast bits. 😎
Photo credit to @rhynos.visor