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Hey all,
Today I tried my first full packer brisket. The point came out just how I wanted it to but the flat is really tough. When I pulled it the IT of the point was 203 the flat was around 199. I am guessing the simple answer is I should have left it on for longer but I was worried about the...
A few weeks ago I had a boston butt going on my tiny stick burner, some beef ribs on my 22" Webber and some chicken leg quarters on an electric smoker I was given and I realized I need a bigger smoker, and preferably one that is not made of super thin sheet metal. I am researching stick burners...