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Unread 07-20-2009, 04:38 PM   #48
BobBrisket
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Here the high heater I made. Not much of a smoke ring. Meat was not very cold when I started and it went into high heat right away. Was not in the 140 SR range for very long. So it seems to support the thoeries in this thread. I didnt use TQ either. It was still a dang good briskie and very juicy.
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