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Unread 01-21-2013, 09:01 AM   #25
SmokinSlowPoke
Knows what a fatty is.
 
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Great setting and that brisket looks like it came out just fine! I'm with you on the ribs, I believe a key to getting a firmer product that will pass the "bite test" is to do them a little hotter. Great first smoke on the new WSM and great pics!
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