Originally Posted by JS-TX
I notice a lot of brethren here only cook 1 brisket vs 2 or more butts. Is this because of the money muscle? I do IBCA here in TX so 99% of the comps don't require pulled pork.
That's why I do 2 butts. And If I screw up the one for sliced, oh well. More pulled to choose from and to feed the guys at work.
Deep South GC28, Backwoods Chubby, UDS X 2, Weber OT Gold
Super Fast Super Accurate [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen, Mavrick 732[/COLOR]
Husband & Wife Team (so far)
[B][I][COLOR=magenta][U]Hug Hogs Competition BBQ Team[/U] [/COLOR][/I][/B]
[B][I][COLOR=black][U]New Palestine IN[/U][/COLOR][/I][/B]