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Old 09-22-2013, 09:30 PM   #1
moontz
On the road to being a farker

 
Join Date: 06-10-12
Location: Chicago
Default More Sunday Brisky... Pr0n included :)

14lb packer on the UDS around 275 F for just over 6 hours with oak. No smoke ring for some reason but the smoke flavor was most def there. Used foil this time cause I wanted to try a sauce using the au jus so bark was a bit soft but all in all, an excellent showing for this slab of beef.

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Primo Kamado XL, UDS, Weber Genesis
Brown Thermapen aka [COLOR=Sienna]Dingleberry[/COLOR]
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