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Brisket tip: I go to the super Wal-Mart and check the expiration date on the brisket. I make a note to come back two days before they expire, and the brisket left are marked down half price. Home to the freezer, and I got a freezer full. Same for pork shoulders and butts at the local Kroger too.
This is our first year with chickens, and I was just wondering to myself "self, what are you going to do with the eight dozen eggs you have stockpiled in the garage?" Now I know
I have a seven-ish pounder in the fridge with a rub on it, gonna put it on late tonight, early tomorrow. How many hours did you have it on all together?
I do happen to have a pic of the smoke ring. The flavor rocked, little tougher than I would want, but for a first piece of meat I didn't toss out, I will take it. Seems I cant upload from the phone. I will take my wrist slap like a man and ealways upload from now on:grilling_smilie:
Well I took the good advice from this thread, and gave it a whirl today. I got a good burn down with plenty of coals, and kept the small split wood on top of the fire box to heat it up. It was a bit more labor intensive, but it sure did cut down on the billowing white smoke and creosote gunk on...
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