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First Time Slow and Low Brisket

edited November -1 in EggHead Forum
Hello:[p]I was planning on spending some time this weekend doing a Slow and Low Brisket, and maybe a pork shoulder for pulled pork. [p]I have had my egg for a couple of months, and have been an avid reader of the forum, but I have several questions.[p]1) What equipment do I need. I don't yet have a place setter, or a second "raised Rack" I am fairly sure I will need to purchase those, I also only have a pen type thermometer, will I need a maverick or similar style corded thermometer.[p]2) I have been using "Cowboy Charcoal" with success the past month or so, is this good for an extended cook, or should I switch to something else?[p]3) Is it even possible to do Brisket and Pork at the same time? I was thinking if I had similar weight pieces it would all work out?[p]Thanks for all the advice in advance.[p]-- Joshua


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