Posted by Dean Olson on May 14, 2014 at 19:51:09 from (107.129.21.153):
In Reply to: OT Can You... posted by John B. on May 14, 2014 at 18:53:26:
I/we do this all the time. I'll smoke a whole brisket and pork shoulder over Pecan wood for about 8-9 hours. I serve those fresh off the smoker. No sauce needed. Left overs get divided up into freezer bags, just enough for a meal. Typically pull the pork and chop the beef. It does get a little dry but that is what BBQ sauce is for.
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