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Got a bottle of Liquid Smoke in the cupboard-haven't used it in years. I used to use it when making jerky and drying it in the food dehydrator. The smoked kosher salt that I used added a bit of smokiness to the brisket.
As for using the youngest son to run the smoker-well he wasn't home, spent the weekend building decks with his brother-in-law. MT says he wants to learn but it seems that when I fire up the smoker he isn't around or if he's around he quickly disappears.
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