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Old 12-22-2004, 08:35 PM   #5
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Join Date: 12-05-03
Location: Mt Carmel IL

Originally Posted by Solidkick
Originally Posted by brdbbq
Take to 165 wrap to 190 or 200 cooler. Pull at 165 or so pull. Use what rub you like and bury a couple cloves of Garlic in the meat.
Brian's a gasser, don't listen to him..........

Loose the cloves of garlic and use wood and charcoal..............
Excuse me used Garlic in my old bullet smoker.
Proud Owner of a George Forrman
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