|Banner advertisements by bbqads.com|
In Reply to: Re: how do you like your ribs posted by Ray Basso on October 03, 2011 at 19:52:23:
We (actually Rosie 12 yrs old) prepped and cooked a 15 lb brisket this past weekend. Seasoned with some salt, pepper, little dry rub, garlic and no juice, foil or anything. Let it rip at 275 on Jambo. On at 8 off at 4 (she, gracie and a friend camped out in the rig), wrapped and when I woke up at 7 it was on the kitchen table. Best I ever had!!!
The BBQ Forum Home Page