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I am in the process of smoking a corned beef into pastrami. I put the brisket on this morning about 745, it is now 340 and my meat temp has dropped big time. I made the 140 in 4, but now i have dropped down to about 135, max temp was 147. I pulled my termomete and check in boiling water and it...
mine runs at a steady 240* aas far as the wood, i use a chip box that sits on a couple pieces of steel i cut to support it. works well for me.
when you get a moment, please stop by roll call so that others may give you a proper welcome.
looks awesome. i tried to make some a few weeks ago, but i forgot about it and the peppers turned into a science project. i will be tring this again when i get my hands on some peppers.
i think i will give this one a try.
www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning
i should have searched, just had a brain fart. but this looks nice and simple, just what i am looking for
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