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Unread 01-06-2013, 03:49 AM   #5
BigBellyBBQ
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good start...watch you temps at the exact spot you are cooking, use an oven temp gauge or a wireless and know exactly the rack / area where you are cooking, move the meat around...the color on the meat looks a little dark, maybe you were heavy on the smoke ...but learn your cooker and every smoker is different however you have a good start...just keep cookiing, if you have a multi input temp gauge, take a note of the temps at the same time, you have boundry layers of different temps throughout the cooker...
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