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  1. riskittobrisket

    Questions from a Rookie

    I just smoked a brisket this sunday at 250 degrees for 13.5 hours and it was about 12.5 lbs, and wrapped it in butcher paper at about hour 7. The bark and the color were spot on perfect, but it was tougher than i'd like. Not inedible but definitely some tug. 2 Questions. Was this just the simple...
  2. riskittobrisket

    What kind of wood do I use to season my smoker?

    Is post oak fine or should i go with hickory? Also, do i coat with oil?
  3. riskittobrisket

    Hello Everybody!

    Hello Everybody!       My name is Jeremy and I am a rookie griller from the Texas Hill Country. My buddy and I are starting a BBQ team and we are using an offset smoker. Would appreciate any input on smoking any variety of meats. Thanks guys!
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