Originally posted by Tom Chips:
Good God, I'm busy at work for 5 days, and look what I find when I finally get a chance to jump back in. Whew!!
I could care less if you guys argue, if it makes you describe your methods more clearly. I have learned $hitloads of stuff from you guys who've been around longer and know what you're doing. And while I do like to understand some of the science and physics behind the process, I also think that there are several dozens of examples of people who can, and have been turning out world class brisket, not because they can describe what's happening on a molecular level, but instead have learned thru many years of trial and error.
Y'all gotta remember, half the fun of BBQ'ing is the lying to each other.