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Recent content by foxvalleysmoker
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I smoke it at 180 for 1-1/2 hours then up the temp to 245 until brisket temp reaches 165 then I triple wrap my t and place back in smoker at 275 until temp hits 200. Then I take it off and put it in a cooler Til ready to eat. Usually 1-3 hours. Total time has been 8-10 hours pending size.
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Thanks. I'm loving the new GMG it's so easy to control now vs my old propane unit. Looking forward to smoking more.
Now need to find a good insulating blanket for cold weather smoking.
Greetings all
Finally quit lurking and decid d to officially participate. Have been smoking for several years with electric and propane cabinet smokers but finally broke down and got a Green Mountain Grill smoker Daniel Boone and it has taken me to new heights. Turkey, wings, beef ribs and...