Originally Posted by Pitmaster T
now there is a stall in pork but???? Hmmm
Why did the 3200 lbs of Butt I cooked since 2008 come out fine not knowing that and not using foil?
Why do feel a "HnF" discussion about to start?
Just so you know, I am going to try and by "funky" and cook my brisket this weekend at around 275 instead of my normal 225-250.
That said, do you have any brisket cooking suggestions for those who consider themselves to be more "bluesy" than "funky" since I much prefer the music of John Lee Hooker, Howlin' Wolf, Mississippi John Hurt, Lightnin' Hopkins, Elmore James, Muddy Waters, etc. to funk?