Quote:
Originally Posted by Jeff_in_KC
Why do we need a weight limit on pork? Give me one good reason. If you can, maybe we better add weight to all four categories. If so, lets make brisket at about 14 pounds (no separating point and flat!); maybe chicken whole at 3 pounds (no pieces); Ribs? No St Louis spares - full slabs and at least five pounds only!
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Sounds like real BBQ to me. Let's do it.
