Sense of smell

Everyone has different Baitcon memories and traditions, but I have one that no one else has. For 10 years I've been somewhat involved in the cooking for Baitcon, and for 9 years I've made barbecue beef brisket. This involves more than 30# of beef, put in trays, rubbed with salt, pepper and liquid smoke, put into my oven at midnight at 250degF, and left to cook overnight, cooled and shredded. This has the side effect of making my entire house REEK of barbecue. I wake up, smell it, and think "Oh right, Baitcon is in a few days". It's a good thing

Sense of smell

Everyone has different Baitcon memories and traditions, but I have one that no one else has. For 10 years I've been somewhat involved in the cooking for Baitcon, and for 9 years I've made barbecue beef brisket. This involves more than 30# of beef, put in trays, rubbed with salt, pepper and liquid smoke, put into my oven at midnight at 250degF, and left to cook overnight, cooled and shredded. This has the side effect of making my entire house REEK of barbecue. I wake up, smell it, and think "Oh right, Baitcon is in a few days". It's a good thing

Sense of smell

Everyone has different Baitcon memories and traditions, but I have one that no one else has. For 10 years I've been somewhat involved in the cooking for Baitcon, and for 9 years I've made barbecue beef brisket. This involves more than 30# of beef, put in trays, rubbed with salt, pepper and liquid smoke, put into my oven at midnight at 250degF, and left to cook overnight, cooled and shredded. This has the side effect of making my entire house REEK of barbecue. I wake up, smell it, and think "Oh right, Baitcon is in a few days". It's a good thing