Dear Electronics Colleague:
The apex of any pit master's repertoire when it comes to smoking meat is the beef brisket (ok maybe a full pig is true top). Always different in shape and fat content and requiring infinite patience this piece of meat takes time to smoke consuming 12 hours or more from start to finish. The brisket ended up having a nice crunchy bark, was juicy on the inside thanks to an injection of beef bouillon and featured a 5-6 cherry infused smoke ring.
Happy Graduation to my son who is headed off to Georgia Tech to try his hand at mechanical engineering!
Please "save the date" (October 1, 2015) for this years' Tech Symposium
(featuring some wonderful national speakers such as Chrys Shea, Dr Ron Lasky and Paul Wood and other others along with good food and bocci ball!). This years' theme is on microelectronic assembly. To find out more or sign-up click here.
As a special treat we will also have a tutorial on how to preform a design of experiments. Something that will help you in your job as a process engineer.
Remember, you can get your FREE IPC-A610 tabs here:
Have a great summer!
President, BEST Inc.