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I just pulled a 2.4LBS Chuck roast about 2" thick that I plan on smoking for dinner Saturday evening. I would like to get as close to sliced brisket as I can. What would you recommend for time and temp?
Thanks in advance
i think the total time was around 15 minutes, right as they went on i had to refuel and stoke my fire box so it was a bit on the cool side when they went on
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how any good smoke should start
first i smoked...
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