Neil
Quintessential Chatty Farker
- Joined
- Jun 4, 2004
- Location
- St. Joseph, MI
Had a few dinner guests last night for some brisket and ribs, added a home rolled fatty to the mix since they had never enjoyed the experience. The brisket came off the Bandera at 1:00 and went into cooler where it remained for the next six hours and was still 147* when I took it out to slice. The ribs produced an excellent self basting pig honey glaze. There is no sauce in these pics.
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