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Re: Brisket size
First, what size is your egg, and what setup do you have for indirect?2 · -
Re: Rack of Pork
Around here, it seems to be a Thanksgiving - Christmas and then again at Easter thing. I don't know where all the pork racks end up the rest of the year.1 · -
Re: Brisket cook
I don't know if fun is the right word. More like suspenseful. Definitely a waiting game.1 · -
Re: Good Eats : Reloaded – steak
That's basically just dry brining. It's works very well for me with spatch chicken. With steak, it's possible to end up with very salty tasting meat. How liberal was he with the salt?1 · -
Re: Mold?
Those of you who've had mold...do you not end each cook with running up to high temps before shutting it down?1 ·
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