Quote:
Originally Posted by lewdog
Damn, three times a week!? It is too time intensive for me to do that while working but props to you man.
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During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.