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48 hour burn, and still going...

Greetings friends,



I just had a brisket on for 18 hours, and decided to cook the point longer so I let the lump ride.

48 hours later, I just shut it down - with lump to go!!

I'll take a pic tomorrow when it cools down.  I ran it at 300* for 18 hours, and 225* for the rest.



I'll just put the one in.  My posts tend to be a little pic heavy..
8-D

Large BGE -- Greensboro!


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