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looking to get rid of my camp chef dlx and switch to a bigger smoker, also had way to many flame outs to deal with the camp chef.
Here is what i am looking at rec tech 700, yoder 640 or maverick 1250.
Just bought a mes 40 and a 12.5lb brisket got my rub made up! How much fat should i cut off the brisket? How long should it tak at 225 degrees, i was thinking 12 hours. How long should i smoke? Should i wrap in foil at any point? New to smoking and excited to get started so it is ready for...
I just bought a mes 40. Was going to try and smoke a 12lb pork butt and a 12 lb brisket tonight so they would be ready for lunch tomorrow. Never smoked anything before would love some pointers on anything really, rub, cook time and other helpful hints? :sausage::grilling_smilie:
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