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Old 12-14-2017, 04:55 PM   #235
Beentown
is One Chatty Farker
 
Join Date: 02-14-14
Location: Central OH
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Quote:
Originally Posted by Czarbecue View Post
So I did a 5 hour cook on the offset last night while watching the kids. It wasn't any more work than with my WSM, honestly. But I don't wrap my ribs and spritz them every 45 minutes to form that sweet glaze on top of the bark... like I do with the WSM. If the temp got down to 225, I threw another split on during the spritzing time. None of the kids were hurt nor did a fight break out when I stepped away for 5 minutes.

Maybe I will talk about it differently when I have to do this during the stall of a brisket.
What's this "stall" you speak of? Lol

300-325 or I crutch it anymore.

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