Oh my gosh! What a great bunch of people in the Pit! Thanks for the warm welcomes. I am just jumping in and doing this. Made my second brisket Sat. Bad cut of meat even for a brisket, but I brined it for a week in salt and sugar. Not sure what is right but when it finished, it shook like jelly. Perfect smoke ring. Now I know what people were talking about! MMMMM-mmm said Andy Griffith. Today I take on two 4 lb. bone in legs of lambs. Any tips on temp and time? Mary has a little lamb...and wants it toasty roasty!
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