john pen
Master Chef
Its been way to long between cooks here..I hate it when being an adult gets in the way of having fun...waiting for the WSM to come up to temp for a nice overnight cook. Got a 9.5lb brisket going on soon. Will do some ABT's and a fattie tommarrow and hopefully will serve it all up for dinner....Was gonna do WR on the brisket, but Im saving it for a butt cook thursday...the brisket is "rubed" with fresh ground pepper, garlic and salt..