pondman
Cook
- Joined
- Mar 7, 2009
- Messages
- 53
After all that work gonna give the smoker a test. A real test. Trimmed and seasoned up a 14lb brisket a rabbit from my neighbors hutch, and a little deer sausage for a snack. gonna smoke the brisket about 12 hours at around 250 if i can hold it there. Everything on the smoker worked out real good. I was able to control the temp with in about 10 degrees without useing a ton of charcoal. had a little problem with the main door, but we have that figured out. By the way the grub was great. Hears a few pics from the day.
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