Photo Dump from Matt French's epic Pit Boss cook this past weekend!

On the menu were pork belly burnt ends, pork shoulder for pulled pork and his first ever beef brisket!

Matt also took my advise and saved the brisket fat trimmings to make smoked beef tallow.

Mark French and I stopped over that evening and sampled both the burnt ends and pulled pork sandwiches, both were outstanding!

Sandwichs consisted of pulled pork, coleslaw and BBQ sauce.

Later in the week we had a chance to sample his brisket and it also came out great. He left it on longer before wrapping and the end result was amazing, a benefit of collective learning among the Shed-Headz Grill Masters!