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Unread 04-27-2007, 11:53 AM   #7
Harbormaster
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Join Date: 07-14-06
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Steeb,
I trim up the packer, rub everything pretty thoroughly, and put it in the WSM. No advance searing. I run the dome temp at about 250-265. Last 2 were without water (Piedmont Pan) but i'll be going back to water for brisket.
You don't indicate what you cook on.
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