Pigs On The Wing BBQ
Master Chef
May sound stupid, but plop it on and let it roll. Just don't freak out when it gets in the "stall" zone (and it will) At a comp. I wrap at 170 then take it to 195 Good luck and have fun.
You are supposed to judge whats in the box..not what you feel is missing......Pigs On The Wing BBQ said:When judging if I get a box with burnt ends from the point, I tend to score it a little higher.
Yea, just like every one else does.wittdog said:You are supposed to judge whats in the box..not what you feel is missing......Pigs On The Wing BBQ said:When judging if I get a box with burnt ends from the point, I tend to score it a little higher.
You better take a pic..they sound like flats to me....Chuck_050382 said:i picked up two whole briskets is how they are labeled.
but they only wight 6 pounds each.
I was expecting 12 pounds.
Any other tips.
I was going to expect 2 hours a pound, and was going to shoot for a 2-3 hour rest.