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Unread 05-28-2013, 08:09 AM   #9
On the road to being a farker

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Join Date: 07-28-11
Location: Westminster, MD
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Originally Posted by SmokinJohn View Post
Great looking grub. Did you inject? Rub? Was this a low and slow, hot and fast? Inquiring minds want to know!

That smoke ring was awesome!

For the brisket I used an injection of beef stock, worchestershire, soy, & accent. Rub was just kosher salt & pepper. Did everything at 275.
At that temp ribs were 2-2-1ish
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