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re: K9
Posted on 7/12/14 at 10:56 am to Jefferson Dawg
Posted on 7/12/14 at 10:56 am to Jefferson Dawg
This is why I fry.... Now I love me some BBQ and work a grill quite well but, the work involved in top shelf BBQ-ing has to become a labor of love with all the fricking nuances involved.
It's all good though I spend a lot of time on the water getting the product when BBQ people just go to the store when the need some meat.
It's all good though I spend a lot of time on the water getting the product when BBQ people just go to the store when the need some meat.
1
Posted on 7/12/14 at 11:35 am to BarberitosDawg
This is where it becomes my brisket & not some directions from the internet ... Internal temp. of the meat @ 5 hrs. = 195 IT DID NOT PASS THE PROBE TENDER TEST (kinda like pulling the bone on a pork butt)
Taking this bitch to 210.. Onward..
GATA
Taking this bitch to 210.. Onward..
GATA
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