Bullbuyer
Well-known member
First let me say that we roast a lot of hogs. We use a propane fired grill and use a very basic rub - then add seasoning as we are pulling the pork off the bone. Sometimes I will wrap a pork shoulder in foil and cook along with the hog. We usually cook around 10 hours at low temp and they turn out pretty good. I was wondering about wrapping a brisket and cooking along with the hog. Does anyone have any tips about brisket cooking ? I know this thing is going to be expensive, so I don't want to screw it up...
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