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Hello folks,
I am using my mes 40 to smok a 9 lb Boston butt today and it's my first smoke. I have the temp at 225.
I am wondering if and when I should stop the smoke and just let it cook. Do I stop smoking at the stall? Like I said, I'm so new I'm green. Any help would be appreciated.
Hi everyone,
I caught the smoke bug recently after a trip to Austin Texas. I had Aaron Franklins fatty brisket. All I can say is that it was meat candy. Since I live in MA I'm too far from good Q so I figured I'd make my own.
I just bought a MES 40 Bluetooth and plan to build a mailbox mod...