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Unread 01-19-2013, 05:44 PM   #7
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I would go apple or apple/oak. I do a lot of brisket in my kettle, the ring of fire works great. I cook 250 to 300, wherever the kettle settles. I go fat cap down though, I feel I get better results that way, the fat shields from the heat. Otherwise, seems like you've got a good plan going.
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