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Unread 07-13-2013, 11:07 AM   #5
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Join Date: 10-24-11
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Originally Posted by HeSmellsLikeSmoke View Post
Temps don't have to be constant but the fire going out could be a problem. How long was it out and what was the IT when you got back?
Internal temp of brisket was 180
My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.
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