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Old 02-21-2009, 07:34 PM   #8
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
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Well, I think we are close on technique... I know he made me add and extra little trick to get that smoke ring that I use now. I think I am a bit higher in temp too... just a bit though. I am not sure he is a wrapper... I pan my briskets and if they are stubborn or the humidity is low I will wrap in butcher paper.

Quote:
Originally Posted by Norcoredneck View Post
Is that the method and ingredients Thirdeye used on his beautiful brisket? Oh yeah forgot music picture reference
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