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The Water Cooler
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Smoked Brisket Ideas
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<blockquote data-quote="_CY_" data-source="post: 2898623" data-attributes="member: 7629"><p>here's my big honking reverse flow smoker in action, 3/8in x 30in diam main cooking area with 1/2in thick firebox. this bad boy is about 1,000lbs</p><p></p><p>brisket about 6 hours in or not ready yet</p><p><img src="https://s25.postimg.org/6l6geyjv3/DSC06860.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://s25.postimg.org/vndl5jfnz/DSC06852.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>temp has dropped to 225f after maintaining 275f at 6 hour for the first load of wood, it's time to add more pecan</p><p><img src="https://s25.postimg.org/daczuz573/DSC06857.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://s25.postimg.org/5t3sfrfnz/DSC06856.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="_CY_, post: 2898623, member: 7629"] here's my big honking reverse flow smoker in action, 3/8in x 30in diam main cooking area with 1/2in thick firebox. this bad boy is about 1,000lbs brisket about 6 hours in or not ready yet [IMG]https://s25.postimg.org/6l6geyjv3/DSC06860.jpg[/IMG] [IMG]https://s25.postimg.org/vndl5jfnz/DSC06852.jpg[/IMG] temp has dropped to 225f after maintaining 275f at 6 hour for the first load of wood, it's time to add more pecan [IMG]https://s25.postimg.org/daczuz573/DSC06857.jpg[/IMG] [IMG]https://s25.postimg.org/5t3sfrfnz/DSC06856.jpg[/IMG] [/QUOTE]
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