ANTHOLOGY — Packages, pledges & protocols (Interview)

440.612 - 469.289 Carl George

ongoing barbecue science yeah it's endless in texas the smaller it is the harder it is like i have trouble sometimes keeping the temperature even because it's not a huge smoker it's a decent size but yeah yeah the that's how i think the big that's the the real secret from the big professional joints is they can they can afford the massive smokers doing you know 20 briskets at a time and that volume helps them keep the temperature so consistent like one maybe two you know yeah i mean brisket alone is expensive so i'm gonna afford one to mess it up yeah i mean all right