Originally Posted by brdbbq
For Brisket no Pork Loin yea
I actually cook all of them the same way.
Chusck roasts, pork loins, briskets, pork butts, all of them
Thats just me, but its harder to fark up temps when I treat them all the same.
Besides, I'm sometimes 10 hours into a case of beer too
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