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Unread 07-20-2009, 01:50 AM   #36
BRBBQ
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Your post came at the same time I was going to bring up a question on smoke rings. I've seen some Pics of Texas briskets that have a smoke ring as thick as heck. Recently I ate at a local Q joint that cooks with 100% wood logs, no gas or electric. I ate the brisket and noiticed the ring wasn't that thick. This got me thinking that some of the pics I see on forums with a thick ring are chemically induced. Yours proved my theory. I was going to do the same thing on my next cook. Apply TQ and rinse off. Thanks for sharing.
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