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- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Comments
Thanks. Yes sir...I wrap once it reaches 165, then bring it up to 203.
actually didn't need it!!
I’ve done it both ways. I will usually wrap if pressed for time.
Me too...this brisket had a long stall, so I raised the grill temp after wrapping to push it along. Bark still came out good.
what kind of bun is that?
Very nice, looks like a meat loaf in there
Buttered pretzel bun
I'm grilling burgers for Mother's Day. Those are the buns I want, looks good!
Those taters look good, too.
to me I prefer a simple potato bun for my burgers.
Fresh cut
Looks good pharm bro!
that is my go-to
Nothing great to show like @PharmDawg2054 bro... just got off work. The wife brought home some Mexican from my least favorite place. She likes it though and I’m hungry so down the pipe. Got some homemade salsa to throw on it