[Mark]

http://www.cowboysindians.com/food-wine/restaurants-chefs/2009-10/bbq.jsp

[n2dabluebbq]

yeah its funny how many folks think a cooker would last that long without any repairs being needed. have you eaten there mark? i did. i hit them, smitty's, and blacks.

[jmcrig]

yeah its funny how many folks think a cooker would last that long without any repairs being needed. have you eaten there mark? i did. i hit them, smitty's, and blacks.

I have/did several times over.

[mustang]

Interesting that the famous Kreuz Market produces their popular que using higher temps for shorter time!

Here's a quote from the above article:

"Understand, sir, understand. So you still smoke the meats about, what, 12 hours, maybe overnight?"
"Four, maybe five. Any more questions?" Rick leaned forward.

[jmcrig]

They are not smoking brisket. They smoke whole shoulder clods. Different cut of meat.

[mustang]

They are not smoking brisket. They smoke whole shoulder clods. Different cut of meat.

Brisket also.

[mustang]

They are not smoking brisket. They smoke whole shoulder clods. Different cut of meat.

Last time I was in Kreuz's Market, they had BOTH shoulder clod meat AND brisket. 

[jmcrig]

Theyalso do prime rib, but there main stay and what they're know for is shoulder clod.