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Randymass

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    Randymass

    New member here. I can cook the heck out of a pork shoulder and chickens! Looking to improve my technique and finally get a good brisket! I have a Cookin Cajun Smoker, a Weber Genisis gas grill, and a Members Mark gas smoker.

    #2
    Welcome Randy and thanks for the support!!!

    Brisket is easy, just let it roll until it is plenty dark, and if it ain't probe tender, wrap and take to probe tender or 205 internal. Let rest for a couple hours in a faux cambro or 170 degree oven. You golden....

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      #3
      Welcome to the PIT. You will have fun & learn a lot of stuff.

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        #4
        Hi Randy!

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          #5
          Welcome, if you are doing Pork Shoulder, you won't have a problem with Beef Brisket especially if you separate the point from flat. All kinds of advice available from the members. Dan

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            #6
            ​Welcome to The Pit Randymass! Glad to have you here. Looking forward to some killer pork butt and chicken pics. And brisket will come soon enough, promise!

            Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

            Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

            Hope to hear & see more from you!

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