Search results

His cousin lives at my house!

and with inner tubes.

Congrats! Any plans to step up from Backyard Competition to Master Series? You have all Fall and Winter to practice Pork and Brisket.

Remember when we all got computers and the claim we would all be paper free?

Same here. Fun to try, it was good, but nowhere near as good as grilled tri-tip or properly smoked and bbq’d brisket. Same experience with trying this with chuck roast. I did both as an experiment and in my opinion, neither experiment bears repeating.

That’s exactly what it looks like to me, too.

Water jets in my mouth are on full blast!

This is why I only buy the point to cook. (Besides there being only just me now). I’ve have about 60-40 mixed results keeping the flat moist when doing a whole packer. I have always wrapped my brisket when the IT hits 170°, then pull it when it gets to 203° and rest it in a cooler lined with...

I can teach you how to make a salad.