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  • Re: Smoked Cheese

    Nice work on the cheese! I picked up an A-Maze-N smoker about a month ago and love it...also figured out when it arrived that the company is located about 5 miles from my home.  

    The Kerry Gold is a great cheddar to smoke.  I try and limit time on smoke to 90 minutes, and I wait at least a week to let the cheese mellow before serving.
  • Re: 2nd Brisket, still struggling

    For Brisket or Butts, 260-275 is perfectly fine.  When I do low/slow on my egg, I let the egg decide where it wants to settle in and go with it.  For any low/slow, you should have a temp probe in the meat as you are going to cook to a temp, and not a time.  I like to bring my briskets to about 160, foil, and then bring them up to 195-200 as a finished internal temp.  Let rest in the foil for AT LEAST 30 minutes after you pull off the egg.  When you open the foil, you will have a great base for some wonderful au-jus.
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