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Old 02-19-2013, 02:32 PM   #3
jmoney7269
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Join Date: 02-07-11
Location: brenham, texas
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Quote:
Originally Posted by JS-TX View Post
I don't own a pitmaker but this is pretty interesting. Is this only for cooking chicken or all your meats directly?
From What george said, there are alot of people that do it. Can't say exactly what I do to my brisket after its finished and rested but it does involve a UDS the last 30 min before turn in.
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