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Unread 05-01-2010, 05:33 PM   #16
landarc
somebody shut me the fark up.

 
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^what he said. Also, I would not worry about the brisket spoiling as long as you got the fire stoked up and going again. For longer cooks, I like to have a gasser or smokey joe handy to fire up some charcoal in a hurry if I see temps dropping.
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