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Recent content by randy cramer
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I always wrap mine in foil with a little liquid when the internal temp hits 165. I believe this helps retain moisture and helps make that sucker just fall apart. Keep it wrapped and cooking till it gets to 200 no matter how long it takes.
Here is my old Brinkmann Offset Smoker. It is probably close to 25 years old. With the help of several mods, it makes some good BBQ.
One of the first things I did to this old smoker was to add wheels. I still need to add wheels to the other end. This old thing is heavy and almost impossible...