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Old 12-21-2012, 06:37 PM   #1
BBQ Bandit
Babbling Farker
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Join Date: 02-15-08
Location: Harrisburg, PA
Default Cold and windy... its time to BBQ

... Brisket, that is - trimmed up packer and dusted with a mix of Simply Marvelous Peppered Cow and Henry's Pecan rub.

It's 7:30 pm, 37* outside and blustering winds gusting over 30 mph. I must be nuts. Tied down a canopy with 3 wall panels on the windward side... leaving the exposed side downwind. Cranked up the WSM - and is cruising @ 260-275 under the canopy.

Hope the canopy lasts thru the night - or will end up finishing off in the oven.

Will update thru the night.
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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