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Old 07-09-2013, 10:43 AM   #7
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Join Date: 02-24-11
Location: San Diego, CA

YES, simple and delicious. Watch the temps and pull the brisket when done (usually 2/3 the time of the pork). Started cold cooker full of hardwood lump and smoke "vessel" full of pecan chips. This is obviously a pork shoulder/leg. I usually cook Boston Butts bone-in.
Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).

Last edited by mtbchip; 08-26-2013 at 06:56 PM..
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