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Ok. Thanks. That's why I use the peach paper. It keeps the bark but keeps it from getting too much smoke and helps keep moist. Thanks for the help. I will go to 205*.
I am smoking my first chuck roast. I was planning on wrapping at around 160 then taking it to 200* but after reading some threads I'm thinking 205 or maybe even a little higher. I want to make pulled beef. What temp do you guys think? I was going to wrap it in peach paper like I do my briskets...
Glad everything turned out good. Sounds like you guys had a blast on Saturday.
Keeping a small fire is definitely a must with this cooker having an insulated fire box. I wasted a lot of time using too big of a fire and and shooting the temps way too high then waiting for it to cool down to...
I have been reading a lot of posts on bacon and I sure have gotten a craving. I have never made bacon and didn't think I would elver have the urge to try it but the more post I read the more excited I am getting about trying it. I can already taste breakfasts and BLT's using my own bacon.
I am...
Check out this slicer I scored today. It a Berkel model 825E Plus. I have been looking for a while on Craigslist and eBay all over the country and also checking out all the local want ads. I hadn't been able to any really good deals. They were either to big, too heavy duty, too expensive or too...
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