mjr
Knows what a fatty is.
- Joined
- Mar 22, 2011
- Location
- Somewher...
I've used Kingsford Long Burn before, but apparently they don't make it anymore.
I heard of this charcoal called "Jealous Devil" (or something like that), but don't know much about it.
I've used both lump and briquette, but I do prefer natural, either way.
I've been getting better at the briskets. I still go back and forth on what temperature I use, but I have gotten better. Last couple of briskets I made were more tender and juicy than previous ones, so I'm getting closer to what I'm looking for.
I heard of this charcoal called "Jealous Devil" (or something like that), but don't know much about it.
I've used both lump and briquette, but I do prefer natural, either way.
I've been getting better at the briskets. I still go back and forth on what temperature I use, but I have gotten better. Last couple of briskets I made were more tender and juicy than previous ones, so I'm getting closer to what I'm looking for.