Quote:
Originally Posted by Bludawg
Now I concentrate on the texture( tenderness) and the flavor that comes from the smoke and how temperature affects these things.
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Yep. Let the smoke do the talking.
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Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle
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