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Just bough a Pit Barrel cooker and received it about a week ago, made a brisket the day it arrived
, it was a little dry but I'm still learning. I will be making some baby back ribs on it for dinner this evening rubbed with Memphis Dust and cant wait to eat . This website has been a great resource and the forum even more so.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Welcome, JDuffy. I'm in neighboring Niles, but grew up in the Wrigley Field area, when it was just a normal, affordableneighborhood. Lots of Chicago faces in here these days. Nice....
Good looking ribs. I haven't had the stones to try a brisket yet, as I'm kind of new. Brisket can be a tough one to master from what I've read. But that is next on the list, as I have conquered pork shoulders, salmon, meatloaf, ribs, bacon candy, and pork jerky.
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