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Had this custom side firebox smoker made for me several months back and have smoked on it 3 or 4 times, definitely not enough to be an expert with it but I have noticed a couple of things and would like to get some suggestions from you all. Here are some pics.
My first question is about...
Guess a late update is better than no update at all. By about 1:00 the meat hit 165. I pulled it out double foiled, and put it in a little bath of beef broth and onion soup mix. I added some more wood to the fire box and went to cut the grass knowing I was getting short on time..by about 2:30...
Getting everything ready..
Fire going..
Brisket on..
Finally light out, smoker running about 230 degrees, this Redi Check thermometer is great.
Cant' even see the smoke..
About 3 and a half hrs in..
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