Pork Butt Fat Cap: Up or Down by Pit Type
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8 pages
Texas Barbecue
Beef Tongue Barbacoa: Smoke, Steam, Peel, Shred
Texas-Style Shoulder Clod at 275°F: The Other Big Beef
Tallow, Butter, or Plain Paper? Finishing Fats on Brisket Tested
Foil Boat vs Full Wrap on Brisket: Bark, Render, and Timing
