B
BountyHunter
Guest
did a brisket, my first one, and a pork loin. The pork loin was primo, though I could have pulled it 30 minutes sooner. Now the brisket is another story. 11 hrs later at 240-250 I had something that I could have widdled something with. It was dry as hell. Back to the drawing board. What did you guys Q this weekend? Hey guys, what do you think about my pit? I was actually looking to start selling them around here and I wanted some honest opinions. I was actually thinking of even doing my own loans for customers.
Dan
Dan