Thank you for this site! It has been invaluable for the techniques and recipes. My copy of Meathead is also quickly becoming dog-eared. I use a Weber kettle/SnS and my attempts at ribs, pork butt, and brisket have all been excellent because of what I've learned here. I still need to get better at temperature management, but that will come. There's a massive brisket in the freezer waiting for a little warmer temps (I'm in New England).
Anyways, just thought I'd say hello.
Mark
Anyways, just thought I'd say hello.
Mark
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