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Re: Maiden Brisket Pilgrimage
Ain’t that the truth. I’ve had 14# briskets that took 12 hours and a 12# brisket that took 23 hours.2 · -
Re: Pork tendy, cook in bag? - No way
Pork came out KILLER! Went with 400° indirect, at the felt. Pulled at 155°(swmbo’s still not sold on pink pork). Still came out juicy as can be. Was covered in crumbles of bacon.3 · -
Re: Turbo butt’n, bone-in or boneless?
Little under 6 hours later:1 · -
Re: Turbo butt’n, bone-in or boneless?
I know I’m thinking maybe I shoulda gone fat cap up as usual for me. I’ve never done one down until tonight. Live and learn I guess. That is an interesting factoid about it holding moisture in it th…1 · -
Re: For Sale BGE Chiminea
Laughing my brisket off1 ·
