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Unread 01-21-2012, 01:19 PM   #4
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Join Date: 05-17-11
Location: Baltimore, Maryland
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And the 12 o'clock check in. Man it smells good out there.

I'm refraining from mopping b/c the injected pork seems so moist. The second pic I tried to focus down to the brisket. Brisket is 157 degrees internal temperature. I'm not sure whether I should foil it or just keep it down there?

I'm holding pretty good temperature considering it snowed and its freezing rain right now. Gotta love MD.

[FONT=Arial][SIZE=3][COLOR=navy]Weber Performer[/COLOR][/SIZE][/FONT]
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