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Unread 03-14-2013, 08:05 AM   #24
NickTheGreat
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Sounds like it worked out good. One thing I started to do was log the times and temps of my cooks. It's not uncommon for my briskets to take over 12 hours, though I cook more in the 275°F range
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18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
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