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Recent content by barrelcooker
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Been smoking briskets for a while. I like to do at least 1 a month . And smoke once a week. I taking brisket to 195-205. On accident its been to 215. Brisket was great. Hard to slice. I work at a resturant and they recently started temping and pulling there briskets at 187-190. Amd they tender...
Just got some nice castors to go on the bottem so i can push it ou of the garage. I was going to put it on a tandem axel later down the road.
2 big red 8x2s from tractor supply.