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4 Packers

Here we are midcook. My lighting is terrible but my nose is not. They're all there- about 6 hours in and about to get a butcher paper wrap. The foil is just covering the thinner, exposed pieces to help prevent drying. The only difference so far from a single packer cook is the time it took the xl to stabilize once I loaded the meat. I'm thinking it was more of an air flow issue as the meat was essentially room temp


XLBGE- Napa, CA by way of ATX


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