Thread
: Food and Drink
Smoking Brisket & Pulled Pork
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11-17-2012, 10:48 AM
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BigMeatballDave
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Join Date: Aug 2000
Location: Dayton, Oh.
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Quote:
Originally Posted by
Omaha
Cool. That seems really quick but I've never tried it that hot before. Was it a full brisket?
10lbs, roughly
I didn't trim the fat and cooked it fat side up.
Most of the fat rendered. Made a kickass gravy.
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