Yikes
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I think they sold out. :[
Physical and virtual lines 
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That’s pre-Covid. Now you can order in advance for pickup at a specific time. Too bad for the people who love setting the alarm clock to line up for hours.
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Excellent brisket. Structured yet soft and jiggly.
Pro-tip warm it a bit longer than the recommended 75min @ 225F. I think maybe 90-95 mins instead.
It’s crucial for the fat properly to be properly warmed up for optimal enjoyment.
For bark aficionados, it is more prominent vs Snow’s. Although a bit too aggressively seasoned IMO, could probably take it down a few notches. I think Snow’s might be a touch more moist.
Can’t go wrong with either although Snow’s offers a more compelling QPR.
Upside of Covid. Home delivery option from all these legendary places.
Need to rewatch Franklin’s carving video again. Think I messed up by not carving against the grain on the moist end.
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Franklin’s sold out on Goldbelly. Any tips?
I think you just have to check frequently. I manage to get the batch when delivery was initially announced a couple weeks ago.
I keep checking back and it’s always sold out. Now it also seems to be broken. I’m curious about that cake-pie hybrid.
That cake/pie looks good
@robert @PorkyBelly available now
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Already sold out. I snoozed, I losed.
Finally got an order in. Looking forward to trying it in early February.
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Does it seem right that Goldbelly would charge me in December for an order that’s not going to be fulfilled until February?
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Might have something to do with them trying to close the books on 2020? Not that that is correct, but maybe that is the way they handle their books…
I don’t think it had anything to do with the books. They just billed as soon as I placed the order. Normally retailers don’t bill anything on back-order until the order is fulfilled.
Ok. Was just a guess…
Whole brisket supposed to arrive tomorrow.
I see there are instructions in one of Sgee’s photos.
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