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.
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