I’ve found it helpful to write down all of the details of every barbecue/smoke that I do. I started this process when I first began low-and-slow smoking, wanting to record all of the little variables that can affect the cooking process, even the weather. Here’s an example of a recent note:
It’s now at the point where I can’t start a low-and-slow smoke unless I’ve got a note ready to go. Overkill? Maybe. But I actually enjoy the process and I think it’s making the cooks go better.
Looking forward to barbecuing a 2 1/2 pound beef chuck roast for a Korean-style barbecue dish tomorrow. It’s going to be a low-and-slow smoke over pecan wood, wrapped when near “the stall,” and finished off braised in a bulgogi marinade. Served over rice with some veggies and topped with sesame seeds. Pictures to come.