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Unread 06-20-2011, 12:41 PM   #6
landarc
somebody shut me the fark up.

 
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I do packers in 5 to 6 hours in a kettle. I see times as low as 3.5 to 4 hours, but, those are guys using real smokers. I get to 300F in my kettle and I get too dark and hard bark that way.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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