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Brisket for the Office
We were having a going away lunch for one of our contractors and I was asked to bring a brisket. It was a 15 pound choice packer, prepared with Dizzy Pig coarse grind Dizzy Dust. Smoked at 225 degree…2 · -
Re: Sous Vide Part 2
For SV steaks, searing on 700 degree cast iron on the egg adds the added flavor I like.1 · -
Re: Rockwood Charcoal
I have used Rockwood for all my full packer briskets at 225 degrees. Some have taken over 24 hours and I have always had plenty left to cook a few more meals after that. I have XLs and fill to the to…2 · -
Re: Publican Chicken for supper
I like Scott Walker chicken. It flip flops so much you never have to turn it.1 · -
Re: Publican Chicken for supper
Wow - I need to try that!!! The chunks look amazing - Nice work!!!1 ·
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