Thanks for sharing. It is always interesting to see others' results, as I am pretty new to this. How did you manage the temperature? Did you have a water pan in the smoker? Looks super nice!
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Imperial Wagyu Brisket
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- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
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Thanks for all the kind words! My confidence is definitely kicked up a notch.
1bottlerocket I don’t have a formal smoker. I have one of those $100 char-griller brand, oil drum shaped grills. It has cast iron grates. I just put a pile of charcoal next to the bottom vent and topped with my chips/chunks. I just kept an eye on the vents and the wind. It got pretty breezy for about two hours yesterday.
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Erik S.
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