UDS: Brisket Flat and Pulled Pork

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smokemaster

Senior Cook
Joined
Feb 8, 2007
Messages
152
Location
Germany
6lb Brisket Flat
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4lb Butt
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NEXT MORNING

Hickory & Apple chunks
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Temps 320F - 360F
Final Internal temps before resting - Brisket 190F ; Butt 205F

Overall the meat was delicious, but the smoke ring was almost nonexistent. :? Not enough wood chunks or because I used lump?
Last smoke I used briquettes and it was great.
 
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