He said they are running their pits around 400F, no thermometers. I like hearing that. i should would like to know more about the pork roasts, and how those are cooked.
I first learned about cooking briskets from a gentleman who left southern Oklahoma and called Oklahoma, Texas and Louisiana his home states, but, he had been gone from 1942, and he cooked a lovely brisket. Said he had learned as a boy, before he left at the age of 20. Man, I wish I could cook like that man.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."