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Recent content by rgarretson
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It was a hit. Small smoke ring perfect tenderness. The only negative things was it dried out quickly after plating and too much ACV in the mop sauce. Was juicy and fat rendered great. Cant wait to do another.
So far going good. Little temp swings in the begining but keeping it between 220 and 240. I have a small char broil offset. Will meat temp climb in the beginning but slow down later on?
Got my first brisket in the smoker. Been waiting all summer to do this. Rub is salt pepper onion and garlic. More updates to come.20150808_070112.jpg (2,628k. jpg file)
Lol too funny. Thanks for all the positive responses. This one turned out beyond what I thought it would for my first. Lots of reading on how others do there's with a mix of what I like in bbq. Next smoke is gonna be a brisket.