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I plan on trying this method for my next brisket. The last one I did was a little dry and after spending all that money and time this looks like it might make things a little easier.
BTW This is why I WELCOME seeing old threads come back from time to time.
Large and Small BGE, and a baby black Kub.
And all the toys to make me look like a Gizmo Chef.
Little Steven said:
Just like a three wood off the tee
My local Ace has the best selection of chunks I've seen. Hickory, pecan, apple, cherry, mesquite, alder, etc.
Great cook Travis. I'm going to give this one a try. Of course my Shiner will come from a bottle.
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
travisstrick said:If I'm known for the stock of Allegro and Shiner going up, then mi y work is done. Also, I hate all of you.
If I'm known for the stock of Allegro and Shiner going up, then mi y work is done.