Originally Posted by Zing
Now to stay on topic, even a brisket cooked in a UDS is barely worth eating.
May not have been cooked on a UDS... But this was worth eating
Olive oil does make stuff look pretty moist, I agree. Maybe not olive oil, but just a spray bottle with a litte water.....
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)