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Hey folks, so the other day I decided spontaneously to do a fatty. BIG mistake. I learned very quickly to never be in a hurry when it comes to smoking. So it was about 230 pm and I decided on breakfast for dinner. I wanted to make a breakfast fatty, fry up some bacon and make chocolate chip...
I had it on 9 hrs altogether.. . so given yours is a full # more, I would go another hr and a half. In response to everyone else about IT and tenderness, yes . . I pulled at 165 and let it rest. The juices redistributed throughout the meat and it was incredibly flavorful and juicy. I know...
For some reason after I last posted this, it says that a moderator will have to approve my thread. . . . . that was 2 days ago and its still not up. I've posted just 13 times but I am a new member.
Anyhow, I was trying to get some help for a 6# brisket I planned to smoke saturday since it...
Hello everyone! I started this smoke at about 9 am. I had a lot of difficulty keeping temp as about halfway through the wind picked up like crazy. I definitely learned a lot throughout the course of the day. So without further adieu, here are some shots of the smoke, start to finish.
^^...
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