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Re: Bone in versus bone free
My local experience is bone in always costs less per pound, making up for the waste. I like the bone in mainly because if it wiggles freely I know the butt is done.1 · -
Re: Dropped big green egg top
I personally appreciate the steampunk look of the DFMT.3 · -
Re: Pulled Pork Sauce
Buy a simple restaurant supply squeeze bottle. Put in a heaping table spoon of red pepper flakes and another of brown sugar. Fill with apple cider vinegar. Shake and let sit overnight in the fridge.1 · -
Re: ISO: DRY RUB RECIPIES????????????
Salt and Pepper! Sounds too good to be true, but give simple salt and pepper a try... More pepper than salt, or 50/50 by weight. I'm sold. I used to make ten ingredient rubs and now, if anything…4 · -
Re: 75 lbs of brisket - suggestions
Sounds like five briskets. Do them at 225*. :) Pics or it didn't happen.1 ·
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