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Unread 03-05-2010, 10:40 AM   #9
SteevieG
On the road to being a farker
 
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Join Date: 02-24-08
Location: Loganville, GA
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Nice looking brisket. I did my first high temp last week on a 6# flat. The temps were very similar to yours. It did take about 5.5 hours but it was the best I've done yet. I'll use high heat everytime now. Congrats on your success.
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18.5" WSM
22.5 WSM
And a nice propane grill that gets very little use anymore...
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