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Unread 04-07-2013, 04:49 PM   #8
Knows what a fatty is.
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Join Date: 07-08-07
Location: Salt Lake City, UT
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The small brisket came out great, good smoke flavor, moist and tender.

The pork just came off, I am very surprised, never had one go this way before. 8# just 7 hours, no stall, just a constant slow temperature rise to 203. Cooking about 250 - 270.

Brisket is still only about 179, might have to do some more testing and tuning to the smoker.
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Moded Masterbuilt Offset
18" Weber Kettle
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