Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tctoland

    New To PBC

    Although I've been Egging for over three years, I am new to the PBC (just ordered it!!). For butts and brisket in the Egg, I've never been a "wrapper" but that seems to be the preferred method for the PBC. Is that due to the meat not being able to "hang" on the hooks after reaching 160 degrees...
Top Bottom
Back
Clicky