Expected time to smoke a brisket, and rub question
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09-19-2012, 02:42 PM
somebody shut me the fark up.
Join Date: 07-04-09
Montreal is my choice. Run your pit temp at 275* and you should be probe tender in 6-8 hrs.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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