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Unread 06-18-2010, 11:27 AM   #5
Stevesonfire!
On the road to being a farker
 
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Join Date: 06-14-10
Location: Pekin IN
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Cooking on my homebuilt reverse flow smoker with hickory at about 225 degrees. Coated the briskets in yellow table mustard then applied a rub (garlic and herb) then through those babies on the heat....I try to keep it simple...I think it tastes better simple

I'll be posting more pics as the day goes on....
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