Trying the "Keri-Minion" method this week-end

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Had my new WSM for a couple of weeks now and have great success with my ribs(thanks to a great forum expertise!) Have read every entree on this forum and have gained a lot of knowledge. Was impressed with Keri's technique of putting the pork butt on top of the brisket to obtain a nice juicy, pork basted brisket - hope it works for me. Will have 4 couples to impress and I know I will. /infopop/emoticons/icon_biggrin.gif
 
Well, now, dear heart, I appreciate the mention, but I learned that butt-over-brisket trick whilst sitting at the virtual knee of others near and dear to this board who are much wiser than I in the ways of Q. I just like to pass along what seems to work well. BTW, I'm doing the overnight B&B again this weekend myself, so I'll think good smoke thoughts your direction!

Keri C
Smokin on Tulsa Time
 
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