I agree to a degree Buccs. But, other side of the coin, the better tasting the raw materials, the better tasting the end result. Hot Guts is a big deal in some parts of Texas, more important than brisket or ribs.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."