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Unread 09-30-2013, 11:12 AM   #14
Thermal Mass
is one Smokin' Farker

 
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Join Date: 02-05-13
Location: Jackson, WI
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Looks good from here. The brisket has good bark, smoke ring and is tender especially from the way it sounds was trimmed of ALL the fat? Nice work on the beans and taters! Mmm, stout beer and brisket. I call it all a WIN!
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
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"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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