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Old 08-14-2008, 08:54 AM   #9
Knows what a fatty is.
Join Date: 07-30-08
Location: Lebanon, MO

I too have had better smoke rings on my brisket when I put the meat in straight out of the fridge or cooler. I have also thought that starting the cook off at 200 for the first 2 hours or so, seems to help the smoke ring. Let us know how your practice goes with details on what you did. :)
Josh Tucker Stumps GF223 with Stoker
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