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Guest
Guest
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