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Unread 07-23-2013, 10:04 AM   #13
is Blowin Smoke!

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Join Date: 12-18-12
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I would watch your temp real close on the deflector end. Its gonna get real hot

If it were me I would shove the brisket over to the right and put a loaf size foil pan of water at the deflector end to help with that.
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie

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