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Today’s cook



Lit the egg at about 10:30 last night, got it stabilized and running 240-250ish loaded full of rockwood and post oak wood.

Full packer prime brisket and a bone in pork shoulder. Brisket rubbed with a mix of Lane’s brisket and dizzy pig cowboy.  Pork butt rubbed with killer hogs hot bbq rub.

Woke up at 6:30 this am to check the cook, and everything seems to be rolling along just fine.

Brandon - Ohio

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