Brought to you by Big Worm and PBC.
These came off of Big Worm. No sauce or foil, straight hanging.
For those that like fall off the bone, these were foiled and sauced after hanging for 2 and a half hours.
Clean bones
My first full packer PBC brisket.
10#er, 6 hours later ready to be wrapped and rest.
Ribs went in at 8 am, we had them for lunch at 1 pm. Something about hanging that cooks everything faster.