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Unread 08-13-2008, 11:15 PM   #4
Jeff_in_KC
somebody shut me the fark up.
 
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I have a tough time getting a really good smoke ring on my briskets with the spicewine. Not sure why. I'm thinking I like Paul's idea of putting on colder. I've always sort of let them come up a bit in temp but longer in the smoke before it reaches 140 degrees internal can't hurt.
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