Originally Posted by Nate749
The hole hanging meat thing had me skeptical at first.. then I cooked ribs, and a butt, then a brisket all just by hanging. I was a little sketchy and peeked a few times during my butt cook but no worries now. You can check out my "simple pbc review" and look at the brisket i cooked and see the results yourself.
Sounds good Nate, great info and thanx for posting ..... I'm gonna go read your review right now.