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Unread 04-27-2007, 01:14 PM   #20
somebody shut me the fark up.
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Location: Chicago Western Burbs, but always south of Madison Ave.
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Originally Posted by brdbbq View Post
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

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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