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I got nominated to cook for a bday party this weekend. Im going to do a prime brisket. I have not done one in my new offset yet so im nervous. Ive got a 16" horizon classic. Anybody have any tips for the execution on a smaller offset? Hot spots are right below the stack and obviously right next...
Made the ribs franklin style. Heavy on the pepper. Some salt, some onion, some garlic, chili, and paprika. Cooked between 250-275 for 2 hours using oak. Spritsed with apple cider vinegar after 2 hours then lightly coated with some store bought sauce. Let set for 15 minutes then wrapped in foil...