Originally Posted by Bludawg
Walter Jeton was the Pit master for many a presidential BBQ back in LBJ's day. He use to cook his briskets in DO's the finish on the pit. My Grand daddy said it was some of the best he ever ate.
Right you are, my parents and grandparents were big Democratic supporters, and Texas ranchers to boot. Those Jetton barbecues were something else.
Originally Posted by Dadeo719
So after 7 hours in the oven going to do a 2 hour smoke to see what happens. Probably get kicked out of the Brethren for this but I found some sides to go along with it too. Maybe I should enter that Throw Down thing after all.
Heheheee, You won't get kicked out of anywhere. You improvised. Smoke rings form early on, then stop at 140° or so. Smoke flavor comes on all during the cook. I've taken trays of pulled pork and returned it to a low temp smoker and can a nice flavor on it.
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