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  1. shawn bachman

    hello from UTAH

    Hey everyone. Just new here and excited to pickup all the tips I can from all of you. I live in Farmington UT. I have been smoking since I was a kid with my dad. We spent the summers on the Oregon coast and smoked a lot of salmon. I have been back yard smoking for years. I am mostly self...
  2. shawn bachman

    smoking brisket

    I have cooked a couple briskets in my masterbuilt smoker but both times they have come out over done. I cooked them about 1.5 hrs per pound and the internal temp is 180 by the masterbuilt internal probe. After 4 hours I wrap it in seran wrap and foil. It comes out like shredded need and just...
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