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Old 02-18-2013, 10:35 PM   #40
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I cooked my last brisket on the UDS at 300 Fat cap down,I do 50/50 ksalt & course grind wrap at 4 hrs in BP. Not that it matters except for apearance but I get a good ring
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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