Originally Posted by tortaboy
Question for you undercookers to ponder?
If undercooked meat is SOOOOO tasty, why do you do your que low and slow?
If you cooked low and fast, you would get some smoke on the outside, but the inside would still be nice and bloody....er juicy.
Any of you that hardcore?
I think you all wanna be on our team, you just are afraid to admit it.
its seems you are either trolling or dont' have much of an understanding of meat quality.