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Unread 04-30-2013, 05:35 PM   #45
is one Smokin' Farker

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Join Date: 08-28-11
Location: Waconia, MN
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Temp held rock solid for 8 hours, which is a little longer than it usually takes for most of my butts and briskets. I am cooking several butts this weekend so I will take my time and arrange the lump more precisely to see what kind of burn times I can get. I am betting 10-12 hours is possible.

The Beast: 500 Gallon Homemade Reverse Flow
Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
Cajun Fryer FF2
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