It is 3:56 am here and I am getting ready to grill a 12-pound brisket and a 10-pound pork roast. I will keep the fire going all day. The meat should be ready by 6pm. If I get really ambitious, I will post pics. Later, Monty
Soon I will be brewing a Rogue Brutal Bitter clone. I have a three or four week old jar of yeast that I saved from the yeast cake from a previous brew (pacman). I also have an un-smacked smack pack of pacman yeast. Which should I use?