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Unread 07-20-2013, 01:53 PM   #3
2000milesofsmoke
On the road to being a farker

 
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Join Date: 06-23-13
Location: San Diego, CA
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It's an offset smoker. Today, I trimmed the fat down to a 1/4 inch all the way around and got the smoker to around 300 degrees. Living in San Diego, whole brisket is hard to find and usually pricey. Found some USDA Choice whole packers for $1.99/lb. Figured I could experiment a little today. I have always smoked my brisket fat side up with the idea the fat will baste the meat.
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