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To: eastforker
Looks good: I only add some garlic power and this baby:

I prefer to smoke my meats @ 225-250.

Takes a bit longer, but worth the extra time.

My smoker also holds water so the meats are always extremely moist.

47 posted on 08/07/2008 12:39:23 PM PDT by TexasCajun
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To: TexasCajun

I prefer to smoke my meats @ 225-250.

Depends on the cut, I like 300 for the first 3 hours or so on a brisket to get the fat cooking inside and out. Once the fat is cooking, I will lower down to about 225.


55 posted on 08/07/2008 1:03:18 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: TexasCajun

Now you’re talkin’ my language!


63 posted on 08/07/2008 1:19:46 PM PDT by JustaDumbBlonde ("When the government fears the people there is liberty ... " Thomas Jefferson)
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