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Today I started my first low and slow on the egg(a 10# briscut). I hope everything i've read is true about 12 + hours cooks on one bunch of lump. Never done a briscut done baby backs and pork butts on a old offset but sick of having two grills laying around the back yard. I hope to learn alot on this forum and from what i have read people seem very helpful. So wish me luck on this new egg and some day maybe i can be helpful to someone starting out. Keep all the good posts coming and thank you to this great forum