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Well I picked up two good sized salmon filets today to try it on my offset pit. Everyone who posted says its great eats, so I have to try it. I trimmed the fat off of a semi frozen brisket flat for the day after and for tomorrow I have just rubbed down a chuck shoulder roast and a center cut bottom round. Lots of Qing going on this week over to my house. I just hope it doesn't rain on me and my smoker!
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