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Re: OT - What are you doing right now?
Enjoying a cigar and some homemade wine beside the new firplace in the shed!!!!10 · -
Re: Brisket temp question
Ya the fattest part should be around that, I pull at 202 and let it rest for as long as I can. It's hard to mess up a brisket as long as u have steady Temps.0 · -
Re: Wood chunk placement
https://youtu.be/pbBPQP_eoQY0 ·