Scott Waller
TVWBB Fan
I have a brisket and pork shoulder picnic in the almost freezer (an old fridge that I keep at 34 degrees where all the soon to be cooked meat goes) and I need help to select what I will smoke tomorrow. Guys at work are going to get a treat as I work on my technique and flavoring. Give me your vote so I know what meat to start preparing tonight. Either one is a long cook and I want to start the prep work before I go to bed. Thanks in advance for your input.
