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Date Posted: 18:57:38 06/06/01 Wed
Author: Ron
Author Host/IP: cache.axess.com / 216.162.64.69
Subject: Not yet
In reply to: reg 's message, "huge" on 06:17:26 06/06/01 Wed

Not yet, the other half of the brisket.
By what I've read or heard so far it looks like it has to sit in saltpeter brine for 2 weeks. Still doing research on it and eating good smoked meat sandwiches in the process at different restaurants in the city. LOL

Smoked some ribs in the rain on Sunday thinking about you guys in Buffalo and how it must have been a grunt Q. Read the posts. Sounds like u all had a good time, popping brews at 8 in the morning and all. lol. How'd you liked the experience Reg?
Too bad for Sputnik...
Thinking of doing a jerk (read Jamaican) pork roast in the WSM on Sunday.
What up with July 21st?

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